Banana Date Nut Bread

Banana bread is not a French trademark, but it’s actually one that the French have come to love. I have used this banana date nut bread recipe for years, as it’s a favorite among my family and friends, and I think it will quickly become one of your favorites too!

Easy Banana Date Nut Bread Recipe

What I also know is that a banana date nut bread like this can signify warmth, love, and comfort, which the world can always use a good dose of.

The tender crumb of this banana date nut bread and aroma of fall spices makes each slice of this loaf feel like a warm embrace.

This bread truly exemplifies the best of classic, comforting baked goods.

The use of oil in this bread (rather than butter) and fully ripened bananas ensure that the banana bread is extremely moist.

And when I say ripened bananas, I mean those bananas need to be littered with black spots; the bananas shouldn’t look appetizing.

When you use bananas that have almost gone bad, you get the best texture, moisture, and sweetness for your bread, and that’s what will make this banana date nut bread your favorite quick bread.

To give this banana bread a seasonal twist, I mixed in a pinch of warm spices like cinnamon and nutmeg, and stir in chopped dates and nuts into the batter. They give the bread more texture and also make the bread a bit heartier so that you can enjoy a slice for breakfast.

When you’re shopping for dates, try to look for dates that are really sticky. Appearance-wise, they should look somewhat slick and glossy rather than matte and muted.

Also, try to buy pitted dates because removing the pits can be a pain.

As for the nuts, you can use any type you want, but pecans during this time of the year are always a favorite.

This banana date nut bread would also make a lovely holiday gift for a neighbor, colleague, or just as a thoughtful gift to cheer someone up, as we could all use a little bit of cheering up from time to time, non?

Banana Date Nut Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Supremely moist and tender banana bread studded with chopped dates and pecans. 

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Ingredients

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/2 cup vegetable oil
• 1 egg
• 1 1/8 cups sugar
• 1/2 tsp vanilla extract
• 2 tbsp plain yogurt
• 3 very ripe, large bananas
• 3/4 cup chopped dates, plus 1/2 a tablespoon of flour
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 325°F. Grease a 1 lb. loaf pan with baking spray or softened butter.
2. Combine the salt, baking soda, cinnamon, nutmeg, and cloves with the flour. Set aside.
3. In the bowl of an electric mixer, beat the egg, sugar, and oil together. Add the flour mixture in and mix until combined well.
4. Add in your vanilla extract and yogurt; mix to combine. Add the bananas (Note: if you're not using an electric mixer, mash the bananas first before mixing them in). Mix until the batter is somewhat smooth (there should be small lumps left when you're done mixing).
5. Toss the dates with the 1/2 tablespoon of flour (this will prevent the dates from sinking in the batter). Stir in the chopped dates and pecans. Pour your batter into your prepared pan.
6. Bake for approximately 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Note: You can also bake the banana bread in 4 mini loaf pans. Distribute the batter among the greased loaf pans, then bake at 350°F for closer to 40 to 50 min, or until a toothpick inserted in the center comes out clean.

Nutrition Information:

Yield: 1 Serving Size: 1 Loaf
Amount Per Serving: Calories: 3911Total Fat: 158gSaturated Fat: 14gTrans Fat: 3gUnsaturated Fat: 135gCholesterol: 188mgSodium: 1946mgCarbohydrates: 606gFiber: 33gSugar: 349gProtein: 46g

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