Banana Walnut and Date Loaf
Indulge in the wholesome flavors of this Banana Walnut and Date Loaf, a moist and hearty treat perfect for any time of day. This delightful recipe combines the natural sweetness of ripe bananas and chewy pitted dates with the nutty crunch of chopped walnuts, creating a symphony of textures and flavors in every bite. Enhanced with a touch of warm cinnamon and made with simple pantry staples, this loaf is a breeze to prepare in just 15 minutes of prep time. Perfect for breakfast, brunch, or a satisfying snack, this loaf pairs beautifully with a cup of coffee or tea. Plus, it stays fresh for days and can even be frozen for future enjoyment, making it as practical as it is delicious. Whether you're a seasoned baker or a beginner in the kitchen, this classic banana bread with a twist is sure to impress!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 150 grams pitted dates
- 100 grams walnuts, chopped
- 250 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 100 grams unsalted butter, melted
- 100 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 milliliters milk
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9x5 inch loaf pan with parchment paper.
In a small bowl, mash the ripe bananas until smooth and set aside.
Chop the pitted dates into small pieces and set aside.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and mashed bananas to the wet mixture.
Gradually fold the dry ingredients into the wet mixture, alternating with the milk until just combined. Do not overmix.
Gently fold in the chopped walnuts and dates, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smooth the top, and tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. The Banana Walnut and Date Loaf can be stored in an airtight container for up to 3 days or frozen for later enjoyment.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 31.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 435 mg | 9% | |
*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.
