Banana Date Loaf

This easy, homemade banana date loaf is delicious, moist, and packed with banana and date flavor.

Prep Time 25

Cook Time 50

Total Time 1 15

servings12 slices

saltyginger.comMary-Lou

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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

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