Whole Wheat Date Walnut Banana Bread
Indulge in the wholesome goodness of Whole Wheat Date Walnut Banana Bread, a healthier twist on the classic comfort food that’s packed with natural sweetness and rich flavors. This recipe combines nutrient-rich whole wheat flour with the creamy sweetness of ripe bananas, the chewy texture of chopped dates, and the nutty crunch of walnuts. Sweetened naturally with honey and moistened with Greek yogurt and olive oil, it delivers a perfectly tender crumb that’s both hearty and satisfying. Spiced with a hint of cinnamon, this quick bread comes together effortlessly in just 15 minutes of prep time and is baked to golden perfection in under an hour. Perfect for breakfast, a snack, or even dessert, this guilt-free treat is as delicious as it is nutritious. Plus, it stays moist for days, making it ideal for meal prep or gifting. Don’t forget to enjoy a warm slice straight out of the oven or paired with your favorite spread for an added touch of indulgence!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 3 medium Mashed ripe bananas
- 0.75 cup Chopped dates
- 0.75 cup Chopped walnuts
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Olive oil (or melted coconut oil)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little oil or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon. Set aside.
In another bowl, mash the ripe bananas until smooth. Add the eggs, Greek yogurt, honey, vanilla extract, and olive oil. Mix well to combine.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold the chopped dates and walnuts into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 220.2 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 458 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3764 mg | 80% | |
*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.
