Date & Walnut Banana Bread – Sweet, Nutty & Incredibly Moist
Ripe bananas, chewy dates, and crunchy walnuts come together in this comforting quick bread that’s as perfect for breakfast as it is for an afternoon treat. Naturally sweet and wonderfully moist, this banana bread feels indulgent yet wholesome at the same time.
Banana bread is a timeless classic, but this version takes it up a notch with the addition of dates and walnuts. The natural caramel-like sweetness of dates blends seamlessly with ripe bananas, while walnuts add crunch and a nutty depth.
It’s the kind of loaf that fills your kitchen with an irresistible aroma and makes every slice feel like a warm hug. Enjoy it plain, toasted with butter, or even with a spread of cream cheese—this recipe is versatile enough for everyday baking and special occasions alike.
Why You’ll Love This Recipe
- Moist & flavorful: Bananas and dates keep the bread tender and naturally sweet.
- Nutty crunch: Walnuts add texture and balance to the soft loaf.
- Wholesome yet indulgent: Sweet enough for dessert, healthy enough for breakfast.
- Simple ingredients: Easy to make with pantry staples.
- Freezer-friendly: Bake once, enjoy slices whenever you like.
Date & Walnut Banana Bread
Ingredients
- Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened (or vegetable oil)
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas mashed (about 1 ¼ cups)
- ½ cup chopped dates pitted, Medjool or Deglet Noor
- ½ cup chopped walnuts plus extra for topping, optional
- 2 tablespoons milk or yogurt optional, for extra moisture
Instructions
- Step-by-Step Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Cream Butter & Sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Add Bananas: Stir in mashed bananas until well combined.
- Combine Wet & Dry: Gently fold the dry mixture into the wet ingredients. Do not overmix.
- Fold in Dates & Walnuts: Stir in chopped dates and walnuts, making sure they’re evenly distributed.
- Transfer & Bake: Pour batter into the prepared loaf pan. Sprinkle extra walnuts on top if desired. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips & Variations
Extra Moisture: Add 2 tablespoons yogurt or sour cream for a richer texture.
Sweeter Loaf: Stir in ¼ cup chopped dark chocolate or drizzle with a glaze after baking.
Nut-Free Option: Skip the walnuts or swap with sunflower seeds or pumpkin seeds.
Date Substitute: Use raisins, dried cranberries, or figs if you don’t have dates.
Storage: Store at room temperature for up to 3 days, in the fridge for 1 week, or freeze (well-wrapped) for up to 2 months.
Serving Suggestions
- Serve warm with butter or honey for a comforting breakfast.
- Pair with cream cheese or mascarpone for a rich snack.
- Slice and toast for a quick, satisfying mid-day bite.
- Wrap as a homemade gift during the holidays.
Frequently Asked Questions
Can I make this recipe without sugar?
Yes! The natural sweetness of ripe bananas and dates is enough—just skip the added sugar if you prefer a less sweet loaf.
Can I use whole wheat flour?
Yes, substitute half the flour with whole wheat for a heartier loaf.
Can I make muffins instead of a loaf?
Definitely—divide the batter into a muffin tin and bake for 18–22 minutes.
