Name: Banana Date Loaf Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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

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This homemade banana and date bread is full of flavor, soft in texture, and a treat for the taste buds.

You can toss in a handful of chopped walnuts if you’d like to give it a nutty twist and turn it into a banana walnut date loaf.

Blending the best parts of banana bread and a classic date and walnut loaf, this recipe creates a delightful treat. It’s perfect for enjoying with tea or coffee, and a bit of butter on top makes it even better.

Recipe Notes

I came up with this recipe effortlessly, blending ideas from my classic banana bread and date walnut cake. The result turned out so satisfying that we couldn’t stop enjoying it.

I decided to skip the yogurt because the dates and bananas provided all the moisture and flavor needed. I also experimented by tossing in some walnuts since I had a few on hand, and both versions of the bread turned out delightful.

For a special treat, try this: heat a pan over medium-high, melt a little butter, and toast a slice of the bread until it’s golden. Flip it, add more butter, and toast the other side to perfection. It’s the perfect indulgent breakfast or snack.

Ingredients

Here are notes on the ingredients I used.

For this recipe, you’ll need regular plain flour, the kind you use for most baking. If you only have self-raising flour, that works too—just skip the baking powder.

The dates should be pitted, and any variety will work fine. They bring a sweet, rich taste to the banana and date bread.

Baking soda is mixed with the dates to tone down their natural bitterness.

Adding hot water to the dates with the baking soda softens them and keeps the bread moist.

Two ripe bananas are key—they should be soft and a little overripe for the best flavor. Baking powder helps the bread rise nicely, so make sure it’s fresh.

Vanilla extract, whether in liquid or paste form, adds a lovely depth of flavor.

Light brown sugar not only sweetens the bread but also keeps it moist and soft. You can switch to dark brown sugar or even white sugar if needed.

Eggs hold everything together. Use medium-sized eggs at room temperature; a quick soak in warm water can help if they’re straight out of the fridge.

Want to try a twist? Toss in a cup of chopped walnuts, or swap them with pecans, almonds, or hazelnuts for extra texture.

Melted butter adds richness and keeps the loaf tender, while a pinch of salt ties all the flavors together.

Weighing and Measuring Ingredients

I always measure my recipes using grams for the best results, so having a kitchen scale is really helpful. To make things easier, I’ve added a button in the recipe card that converts measurements to cups.

The conversions are based on standard sizes: one cup equals 240mL, a tablespoon is 15mL, and a teaspoon is 5mL.

Instructions

Step 1 – Heat the oven to 180°C/350°F. Put the oven rack in the middle. Grease and line a 9″x5″ (23cm x 13cm) loaf pan with baking paper or parchment paper. Let the paper hang over the sides of the pan to make it easier to remove the loaf later.

Step 2 – Use a fork to mash the bananas on a plate. Put them aside. Cut the dates and put them aside. If you are making a banana date and walnut loaf, chop the walnuts and set them aside too.

Step 3 – In a bowl that can handle heat, mix the chopped dates, baking soda, and hot water. Stir everything together and let it cool for 5 minutes.

Step 4 – In a large bowl, mix the melted butter and brown sugar together. Whisk until everything is well combined. If the butter is still hot, let it cool for 5 minutes before moving on.

Step 5 – Add the eggs (at room temperature) and vanilla extract. Whisk them together until the mixture is smooth.

Step 6 – Stir in the mashed bananas, date mixture, and nuts. Mix until everything is well combined.

Step 7 – Add the flour, salt, and baking powder. Stir gently with a wooden spoon or rubber spatula until you have a smooth batter. Be careful not to stir too much.

Step 8 – Pour the batter into the prepared loaf pan. Smooth the top using a spoon or spatula. Use a knife to make a small line down the center of the batter.

Step 9 – Bake the loaf in the preheated oven for 50 to 60 minutes, or until a toothpick or cake tester comes out clean from the center.

Step 10 – Let the loaf cool in the pan for 15 minutes before removing it and placing it on a wire rack to cool completely. Once the loaf has cooled, slice it, serve it, and enjoy. You can also spread some butter on the slices if you like.

Pro Tips

Before measuring flour with cups, give it a little stir in its container to loosen it up. Then, spoon the flour into the measuring cup and level it off. If you just scoop the flour straight from the bag into the cup, you’ll end up with more than you need, which can affect your recipe.

Expert Tips for This Recipe

When you’re preparing your loaf tin, make sure the baking or parchment paper extends over the sides of the pan. Use small metal clips to hold the paper in place.

Before you start baking, let the oven fully heat up. This usually takes around 20 minutes. A well-preheated oven helps the date and banana loaf rise as it should.

If you’re using a fan-assisted oven, convection oven, or air fryer, lower the temperature by about 20°C or 25°F.

Keep in mind that ovens can be a little different, so you might need to adjust the baking time based on your oven.

For better accuracy, I suggest using an oven thermometer.

If you’re baking in a dark-colored loaf tin, wrapping it in foil can help prevent the outside of the loaf from overbaking.

Storage and Freezing

You can keep this date banana loaf in an airtight container for 3 to 4 days. If you want to store it for longer, after baking and letting it cool, wrap it up in plastic wrap or cling film, then cover it with foil before putting it in the freezer. It will stay good for up to 3 months. You can also freeze individual slices. Just take them out the night before and let them thaw in the fridge.

Rate & Review

If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5-star rating would be much appreciated.

Recipe Card