Banana Date Bread
A moist, tender banana bread studded with sweet, rich dates and topped with a caramelized banana and pecan crust.
- Yield: 1 9"x5" loaf 1x
Ingredients
Scale
Banana Date Bread
- 8 1/2 ounces (2 cups, spoon and level) whole wheat pastry flour
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 5/8 (1/3 cup) coconut oil, melted
- 5 ounces (2/3 cup, packed) brown sugar
- 1 tablespoon molasses
- 2 eggs, room temperature
- 1 lb 1 ounce (2 cups) mashed ripe banana
- 2 teaspoons vanilla extract
- 5 1/2 ounces (1 cup) pitted and halved medjool dates, chopped
Caramelized Banana and Pecan Topping
- thinly sliced banana
- 1 ounce (1/4 cup) pecans, chopped
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 375ºF and grease a 9" x 5" loaf pan with cooking spray.
- Whisk the flour, cinnamon, baking soda, and salt together in a medium-large bowl.
- In a separate bowl, whisk together the coconut oil, brown sugar, and molasses until well-combined. Beat in the eggs one at a time until incorporated. Whisk in the mashed banana and vanilla until evenly combined.
- Pour the wet ingredients into the dry and fold in until just a few streaks of the dry remain. Add the dates and continue to fold just until everything is evenly combined and dates are dispersed.
- Pour batter into the prepared pan and smooth top with a spatula if needed. Arrange banana slices on top in three rows, and sprinkle with chopped pecans. Generously sprinkle entire top with coarse sugar.
- Bake bread at 375ºF for 5 minutes, and then reduce heat to 350ºF and bake another 75-80 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in pan for about 20 minutes, and then transfer to a wire rack to cool completely before slicing. Store wrapped in plastic wrap or in a zip-top bag.
Find it online: https://www.brighteyedbaker.com/banana-date-bread/