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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

  1. Preheat oven to 375ºF and grease a 9" x 5" loaf pan with cooking spray.
  2. Whisk the flour, cinnamon, baking soda, and salt together in a medium-large bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.