Banana Apricot and Date Loaf
Sweet, moist, and packed with natural flavors, this Banana Apricot and Date Loaf is the ultimate treat for lovers of fruity baked goods. Made with ripe bananas, chewy dried apricots, and sweet chopped dates, this loaf offers a delightful balance of tangy and caramel-like notes, enhanced by a hint of warming cinnamon. Perfectly moist thanks to a blend of butter, brown sugar, and milk, this easy-to-make recipe is a one-bowl wonder ideal for breakfast, teatime, or a wholesome snack. With optional chopped walnuts adding a satisfying crunch, this loaf is baked to golden perfection in just an hour and pairs beautifully with a slather of butter or cream cheese. Whether you're searching for a healthy snack or a comforting homemade dessert, this Banana Apricot and Date Loaf truly delivers. Tags: Banana Bread Recipe, Apricot and Date Loaf, Easy Quick Bread, Healthy Snack Ideas, Homemade Loaf Recipe.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 80 grams unsalted butter, melted
- 100 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 milliliters whole milk
- 100 grams dried apricots, chopped
- 100 grams pitted dates, chopped
- 50 grams walnuts, chopped (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, mash the ripe bananas until smooth. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, whisk the melted butter and brown sugar until combined. Add the eggs one at a time, followed by the vanilla extract, whisking after each addition.
Stir the mashed bananas into the wet mixture, then add the milk. Stir until smooth.
Gradually add the wet ingredients into the dry ingredients, and gently fold until just combined. Do not overmix.
Fold in the chopped dried apricots, chopped dates, and walnuts (if using). Ensure the add-ins are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your Banana Apricot and Date Loaf as is or with a spread of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 26.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
