Nutritious Banana Bread Loaf with Dates

This rustic and wholesome banana bread loaf has quickly become a favourite recipe to date (geddit? ba-dum-tss). 

It’s sweetened with fruit alone, just overripe bananas and big juicy flecks of dates scattered throughout the batter. There’s no extra maple syrup, honey, or granulated sugars added. I promise, the fruit, along with cinnamon and vanilla, leaves it sweet enough.

As a nutritionist, I’m often asked for nutritious breakfast recipes and wholesome dessert recipes lower in added sugar (while satisfying a raging sweet tooth!). One approach is to celebrate the natural sweetness in fruit, which this recipe does.

Gather Ingredients

• Flour. This recipe uses regular stock standard flour (plain or gluten-free), as well as almond meal. The latter adds a glorious rustic vibe, and a boost of heart-healthy fats and dietary fibre.
• Really ripe bananas. Look for bananas that are yellow and streaked, with brown or black freckles. Absolutely no green! These will provide sweetness and a luscious deep banana flavour.
• Dates. Cooking dates down into a paste infuses an even caramel-sweetness throughout the batter, and encourages a moist, tender texture.
• Greek yoghurt. A magical underrated ingredient in baking, with a trio of perks here. Greek yoghurt adds creaminess, keeping the loaf moist for days; it imparts a very subtle tanginess to offset the sweetness; and its acidity helps activate baking soda, baking this fluffy and light.

You’ll also need the basics: leavenings (baking powder and baking soda), vanilla and cinnamon for flavour, eggs (size 7, around 62g each) and a pinch of all important salt.

Kitchen Tips

• Cool your cooked date puree in the fridge or freezer. This speed things up while you prepare other ingredients. Otherwise, brew yourself a tea, water the plants or put away the washing, and wait for it to reach room temperature!
• Sift dry ingredients. Sifting promotes consistency in the batter by breaking up larger lumps. So easy to say ‘meh!’ and skip, but please don’t friends.
• Gently fold. Folding is where you combine ingredients together without stirring, beating or agitating the mix. Instead, the lighter delicate mixture is placed on top of the heavier thicker one, again and again, until combined. Air becomes trapped into bubbles, helping it rise. Use a wide flexi spatula here. 
• Don’t overmix. This can lead to a denser loaf – boo! Mix ingredients until the batter is just evenly incorporated.
• Size matters. A different sized or shaped tin may need an adjusted baking time. Test done-ness with a fork or toothpick – if it comes out clean you’re good.
• Cover with foil. If you notice the top of your loaf starting to over-brown in the last 10 minutes or so of baking, use foil to your aid by loosely covering.
• Mix-ins? Make this loaf your own. It’s be ace with a handful of chocolate chips, raisins or walnuts tossed through the batter before baking!

Serving Suggestions

• This banana date loaf is the perfect breakfast or snack slathered with nut butter, ricotta & honey or classic beloved butter. Kick back with a cup of tea and enjoy!
• Serve warm as a wholesome dessert along with a dollop of ice cream. 
• Not feeling it anymore? Repurpose into a delectable bread and butter pudding! You’ll find oodles of inspiration online for recipes.