Date Banana Bread

Date Banana Bread

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If you’re a fan of banana bread, you’re going to love this date banana bread recipe. Not only is it a healthier twist on the classic recipe, but the addition of dates adds a rich, caramel-like flavor that will satisfy your sweet tooth. It’s perfect for breakfast, a midday snack, or even dessert. Plus, it’s super easy to make!

Ingredients:

  • 3 ripe bananas, mashed
  • 1/2 cup dates, finely chopped
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil.
  2. In a large mixing bowl, combine the mashed bananas, chopped dates, eggs, melted coconut oil, honey, and vanilla extract. Mix well.
  3. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Slice and serve. Enjoy!
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Nutritional Information:

Serving Size: 1 slice
Calories: 170
Fat: 6g
Carbohydrates: 29g
Fiber: 3g
Protein: 3g

Cooking Time:

Total Time: 1 hour (includes 10 minutes of cooling time)

Equipment:

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Serving Suggestions:

Serve warm with a dollop of Greek yogurt or almond butter for added protein and flavor.

Variations:

Swap out the dates for raisins, chopped nuts, or chocolate chips for a different twist on this recipe.

Substitutions:

  • Coconut oil can be swapped for any other oil, such as olive or avocado oil.
  • Honey can be swapped for maple syrup or agave nectar.
  • Whole wheat flour can be swapped for any other flour, such as all-purpose or almond flour.

Storage:

Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

Tips:

  • Make sure your bananas are ripe, as this will add natural sweetness to the bread.
  • If you don’t have whole wheat flour, you can use all-purpose flour instead.
  • To make this recipe vegan, swap out the eggs for flax eggs.

Notes:

This recipe is a great way to use up ripe bananas and add natural sweetness to your baked goods. Plus, the addition of dates adds a fun twist to the classic recipe. Give it a try!

Frequently Asked Questions:

Can I freeze this bread?
Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. Thaw at room temperature before serving.

Can I use a different sweetener?
Yes, you can use any liquid sweetener you prefer, such as maple syrup or agave nectar. Just keep in mind that it may change the flavor slightly.

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Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of whole wheat flour to make this recipe gluten-free.

Final Thoughts:

This date banana bread recipe is a delicious and healthy twist on the classic recipe. The addition of dates adds a rich, caramel-like flavor that pairs perfectly with the banana. Plus, it’s super easy to make and can be enjoyed for breakfast, a midday snack, or even dessert. Give it a try and let me know what you think!

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