Date Banana Bread
Serves 1615 mins prep60 mins cook
This Date-Sweetened Banana Bread is made with ripe bananas and soft Medjool dates—no refined sugar required. It’s moist, tender, warmly spiced, and filled with toasted walnuts for added texture. A food processor makes it quick and easy, with a traditional mixing method included in the notes. Perfect for brunch or a naturally sweet treat.
0 servings
What you need

cup medjool dates

cup all purpose flour

tsp table salt
cup walnut halves

tbsp ground cinnamon

tsp baking powder

cup unsalted butter

cup milk

ripe banana
egg

tsp vanilla extract

tsp baking soda
Instructions
0 Prepare the Pan & Oven: Preheat oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line with parchment, leaving a two-inch overhang for easy removal. 1 Mix the Dry Ingredients: In a food processor, add flour, cinnamon, baking powder, baking soda, walnuts, and salt. Pulse briefly to combine—walnuts should remain in pieces. Transfer to a mixing bowl and set aside. 2 Make the Date-Banana Base: In the same food processor, blend 1¼ cups dates with milk until smooth and paste-like. Add melted butter (or oil), eggs, vanilla, and chopped bananas. Pulse a few times until mostly smooth. 3 Combine: Pour the wet mixture over the dry ingredients. Add the remaining ¼ cup chopped dates and stir just until moistened, and do not over-mix. Tip: The batter should be thick, slow-dropping and mound slightly when spooned. If it looks thin, stir in 1–2 tablespoons of flour. 4 Bake: Pour batter into the prepared pan. Top with walnut halves if using. Bake for [timer minutes=60]60–70 minutes[/timer], or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Tip: Tent with foil if the top gets too dark; I put foil on after 40 minutes to prevent the walnuts from burning.View original recipe

