This easy, homemade banana date loaf is delicious, moist, and packed with banana and date flavor.
Add a cup of raw chopped walnuts for a banana walnut date loaf!
This loaf is a mash-up of my banana bread and my date and walnut loaf. A perfect pairing which results in a tasty slice that pairs perfectly with a cup of tea or cup of coffee, and can be served with a smattering of butter.
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Recipe Development Notes
This was one of the easiest recipes I have developed in a long time. I took the elements from my classic banana bread and my date walnut cake and mashed them together and we were very happy with the results.
I did however opt for leaving out the yogurt as the dates and bananas added more than enough moisture and flavor to the loaf. Then I also tested adding walnuts to the mix (mostly because I had some in the pantry). And we love both variations of the bread.
Toasted Banana and Date Loaf
For a decadent breakfast or snack, heat a pan over medium-high heat. Add in some butter. Then toast a slice of the banana and date bread until golden brown. Add more butter, flip over, and toast until both sides are golden brown.
Ingredient Notes & Substitutions
Here are notes on the ingredients used, please refer to the recipe card for full quantities.
- Plain flour - plain all-purpose flour, or standard-grade flour. This can be substituted with self-raising for self-rising flour, just leave out the baking powder.
- Pitted dates - any variety can be used. The dates add flavor and sweetness to this delicious homemade banana and date bread.
- Baking soda (bicarbonate of soda/bread soda) is added to the dates to neutralize the tannins and tannic acid.
- Hot water (or recently boiled water) is added to the chopped dates with the baking soda. This softens the dates and adds moisture to the final banana and date loaf.
- Bananas - two very ripe medium/large bananas. This is a great way to use up over-ripe bananas.
- Baking powder leavens this banana date bread. Be sure to use fresh or active baking powder for the best rise.
- Vanilla extract (which can either be liquid or paste) adds flavor and enhances the flavor of the other ingredients in this quick bread.
- Light brown sugar adds sweetness, helps retain moisture, and assists is the soft texture of the cake. You can use either light or dark brown sugar, or even substitute it with white granulated sugar.
- Eggs bind this loaf together. I use New Zealand size 6 eggs which is similar to an SA or Aus large egg or a Euro/US medium egg. Eggs should be at room temperature (pop them into warm water for 10 to 15 minutes if you have forgotten to pull them out of the fridge ahead of time).
- To make a date walnut and banana loaf, add a cup of roughly chopped raw walnuts to this recipe. Walnuts can be replaced with pecans, almonds, or even hazelnuts.
- Melted butter adds flavor and moisture to this cake.
- Salt is an important ingredient in baked goods. It enhances the flavor of the other ingredients.
Weighing and Measuring Ingredients
All my recipes are tested using weight/grams and I highly recommend investing in a kitchen scale for accuracy - I have included a conversion button to cups in the recipe card. These conversions assume cups are 240mL/8 fluid ounces, tablespoons being 15mL, and teaspoons 5mL.
Step-By-Step Instructions
Step 1 - Preheat the oven to 180°C/350°F. Place the rack in the middle of the oven. Grease and line a 9"x5" (23cm x 13cm) loaf pan with baking paper or parchment paper. Allow for the paper to hang over the edges of the loaf pan for easy removal.
Step 2 - On a plate, mash the bananas with a fork. Set aside. Chop the dates and set aside. Then chop the walnuts if making a banana date and walnut loaf. Set aside.
Step 3 - In a heat-proof bowl, combine the chopped dates, baking soda, and hot water. Stir to combine and allow to cool for 5 minutes.
Step 4 - Combine the melted butter and brown sugar in a large mixing bowl. Whisk together until fully combined. If the butter is hot, allow it to cool for 5 minutes before moving on.
Step 5 - Add in the room temperature eggs and vanilla extract. Whisk until thoroughly combined.
Step 6 - Add the mashed bananas, the date mixture, and the nuts. Stir through to fully combine.
Step 7 - Toss in the flour, salt, and baking powder. Mix with a wooden spoon or rubber spatula until you have a nice batter. Do not overmix.
Top Tip - When using cups to measure flour, fluff up the flour in the container before spooning it into the measuring cups and then leveling. If you scoop directly from the bag into the measuring cup, too much flour will be added to the batter.
Step 8 - Pour the batter into the prepared loaf pan. Smooth the batter into the pan using the back of a spoon or offset spatula. Score down the center of the batter with a butter knife.
Step 9 - Bake the banana and date loaf in the preheated oven for 50 to 60 minutes. Or until a cake tester or toothpick comes out clean from the middle of the loaf.
Step 10 - Allow the loaf to cool in the pan for 15 minutes before lifting it out onto a wired rack to cool completely. When the banana and date loaf are completely cooled, slice, serve, and enjoy. The slices of bread can be served with some butter.
Expert Tips for This Recipe
- When lining your loaf tin, let the baking paper or parchment paper go over the sides of the pan. Secure the baking paper with small metal binder clips.
- Fully preheat the oven before baking. This takes on average about 20 minutes. A properly preheated oven ensures that this date and banana loaf will rise properly.
- If using a fan-assisted, convection, or air-fryer, reduce the temperature by 20°C/25°F
- Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
- I recommend using an oven thermometer for increased accuracy.
- If baking in a dark loaf pan, you may want to wrap the tin in foil to make sure the outsides of the loaf don't overbake.
Storage and Freezing
This date banana loaf can be stored in an airtight container for 3 to 4 days. Alternatively, once baked and cooled, it can be sealed in plastic wrap or cling film and foil before being placed in the freezer for up to 3 months. Single slices can also be frozen. Thaw in the fridge overnight.
Recipe Name FAQ
Yes. Once completely cooled, the entire loaf or slices can be frozen for up to 3 months.
I used a USA Pan Medium Loaf Pan 9"x5" (23cm x 13cm).
Yes, you can. Just leave out the additional baking powder. But you must still include the baking soda when soaking the dates in hot water.
You can add walnuts, pecans, almonds, or hazelnuts.
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Recipe Card
Banana Date Loaf
Equipment
- Loaf Pan (9x5 Inch - 23x13cm)
Ingredients
- 2 bananas (large, mashed)
- 100 grams walnuts (optional extra, roughly chopped)
- 150 grams dates (pitted and chopped)
- 120 grams hot water (recently boiled)
- 1 teaspoon baking soda (bicarb)
- 60 grams butter (melted)
- 110 grams light brown sugar
- 2 eggs (med/large)
- 2 teaspoons vanilla extract
- 250 grams plain flour (all-purpose/standard grade)
- 2 teaspoons baking powder
- ½ teaspoon table salt
Instructions
- Preheat the oven to 180°C/350°F. Place the rack in the middle of the oven. Grease and line a 9"x5" (23cm x 13cm) loaf pan with baking paper or parchment paper. Allow for the paper to hang over the edges of the loaf pan for easy removal.
- On a plate, mash the bananas with a fork. Set aside. Chop the dates and set aside. Then chop the walnuts if making a banana date and walnut loaf. Set aside.2 bananas, 100 grams walnuts, 150 grams dates
- In a heat-proof bowl, combine the chopped dates, baking soda, and hot water. Stir to combine and allow to cool for 5 minutes.120 grams hot water, 1 teaspoon baking soda, 150 grams dates
- Combine the melted butter and brown sugar in a large mixing bowl. Whisk together until fully combined. If the butter is hot, allow to cool for 5 minutes before moving on.60 grams butter, 110 grams light brown sugar
- Add in the room temperature eggs and vanilla extract. Whisk until thoroughly combined.2 eggs, 2 teaspoons vanilla extract
- Add the mashed bananas, the date mixture, and the nuts. Stir through to fully combine.
- Toss in the flour, salt, and baking powder. Mix with a wooden spoon or rubber spatula until you have a nice batter. Do not overmix.250 grams plain flour, 2 teaspoons baking powder, ½ teaspoon table salt
- Pour the batter into the prepared loaf pan. Smooth the batter into the pan using the back of a spoon or offset spatula. Score down the center of the batter with a butter knife.
- Bake the banana and date loaf in the preheated oven for 50 to 60 minutes. Or until a cake tester or toothpick comes out clean from the middle of the loaf.
- Allow the loaf to cool in the pan for 15 minutes before lifting it out onto a wired rack to cool completely. When the banana and date loaf are completely cooled, slice, serve, and enjoy. The slices of bread can be served with some butter.
Notes
- Plain flour can be substituted with self-raising for self-rising flour, just leave out the baking powder.
- Any variety of dates can be used.
- You can use light brown or dark brown sugar or white granulated sugar.
- Walnuts are an optional extra. They can also be substituted with pecans, almonds, or hazelnuts.
- Don't overmix the banana and date bread batter.
Storage and Freezing
This date banana loaf can be stored in an airtight container for 3 to 4 days. Alternatively, once baked and cooled, it can be sealed in plastic wrap or cling film and foil before being placed in the freezer for up to 3 months. Single slices can also be frozen. Thaw in the fridge overnight.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
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