Easy Banana Date Nut Bread
User Reviews
5
Easy Banana Date Nut Bread
Description
This banana nut bread incorporates ripe bananas and chopped Medjool dates for natural sweetness and moist texture, balanced by toasted walnuts for crunch. A combination of all-purpose and whole wheat flour provides structure and a slight nuttiness. Coconut oil replaces butter, contributing a mild flavor and tender crumb, complemented by coconut sugar as the sweetener.
The batter is mixed gently and baked in a loaf pan until a toothpick inserted comes out clean. The baking time ensures a well-set bread without over-drying. Vanilla extract adds a background aroma that pairs well with the fruit and nuts.
After baking, the bread should cool completely before slicing, which preserves its texture and prevents crumbling. It serves well as a handheld snack or accompaniment to coffee or tea.
The recipe allows flexibility with flour types and oils, and substituting sweeteners is possible. Preheating the oven helps ensure even baking, and checking doneness with a toothpick prevents under- or overbaking.
Ingredients
- 3 large banana ripe
- 1/4 cup coconut oil melted
- 3/4 cup coconut sugar
- 2 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or any other flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup walnuts
- 8 Medjool dates
Instructions
- Preheat the oven to 350°F and lightly spray a loaf pan with coconut oil spray.
- Remove the pit from the 8 Medjool dates and chop them into small pieces together with the 1 cup walnuts. Separate the chopped dates as they tend to stick, and you don’t want a big clump in your banana bread.
- In a mixing bowl mash the peeled 3 large ripe bananas with a fork. Add in the 1/4 cup coconut oil, 3/4 cup coconut sugar, 2 large eggs, and 1 teaspoon vanilla extract, and whisk well to combine.
- Sieve over the 1 cup all-purpose flour and 1/2 cup whole wheat flour, 1 teaspoon baking soda, and ½ teaspoon salt, then mix with a spatula to fully incorporate.
- Fold in the chopped dates and walnuts to the mixture.
- Pour the batter into the prepared loaf pan and bake for 50-55 min, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to completely cool before slicing it.
Notes
- The flour mixture can be adjusted with different types, such as almond flour at a 50/50 ratio with all-purpose flour.
- Coconut oil can be replaced with vegetable, grapeseed, sunflower, or olive oil.
- Use a preheated oven and bake 50-55 minutes, checking doneness with a toothpick inserted into the center.
- Allow the bread to cool completely before slicing to avoid crumbling.
- Sugar can be substituted with cane sugar, monk fruit, brown sugar, or use half the amount if substituting with honey or maple syrup.
- For a vegan option, use egg substitutes like flax seeds or egg replacers.
- Chocolate chips may be added but are unnecessary as the bread is sweet from bananas and dates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 265mg | 11% |
| Potassium | 380mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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