Caramel Banana Date Loaf
Indulge in the decadence of our Caramel Banana Date Loaf, a moist and flavorful treat blending the natural sweetness of ripe bananas, luscious Medjool dates, and swirls of rich caramel. This easy-to-make loaf is elevated with warm hints of cinnamon and optional crunchy walnuts, making it the perfect dessert or afternoon snack. Soaking the dates ensures a soft, almost fudgy texture, while the caramel swirl adds a marbled visual and flavorful elegance. With just 20 minutes of prep time and simple pantry staples, this loaf is as easy to create as it is to devour. Serve it with a drizzle of extra caramel for a showstopping finish that will impress any crowd! Perfect for cozy gatherings, brunch spreads, or satisfying sweet cravings, this recipe is a must-try for banana bread lovers.
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Recipe Information
Ingredients
- 3 large (ripe) Bananas
- 150 g Medjool dates
- 120 ml Boiling water
- 115 g (softened) Unsalted butter
- 100 g Brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 200 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 1 tsp Ground cinnamon
- 100 ml Caramel sauce
- 50 g (chopped) Walnuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease or line a standard loaf tin (approximately 9x5 inches) with parchment paper.
Pit and chop the Medjool dates, then place them in a heatproof bowl. Pour the boiling water over the dates, cover, and let them soak for 10 minutes to soften.
In a large mixing bowl, mash the ripe bananas until smooth. Add the softened butter, brown sugar, eggs, and vanilla extract. Mix well until combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
Once the dates have softened, either mash them with a fork or blend them into a paste using a food processor.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Then, fold in the prepared date paste and chopped walnuts, if using.
Pour half of the batter into the prepared loaf tin. Drizzle half of the caramel sauce over the batter, then spoon the remaining batter on top. Drizzle the rest of the caramel sauce over the top and use a knife to gently swirl it through the batter to create a marbled effect.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the tin for 10–15 minutes, then transfer it to a wire rack to cool completely.
Slice and serve on its own or with a drizzle of additional caramel sauce. Enjoy!
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 535.9 g | 195% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 314.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 439 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3327 mg | 71% | |
*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.
