Healthy Banana Bread with Dates
Healthy Banana Bread with Medjool Dates is a moist bread with deep flavors. Toast it; enjoy with a smear of butter and a pinch of flaky salt.
I don’t know about you, but I say this week calls for a big slice of Healthy Banana Bread with Dates!
Healthy Banana Bread with Dates
There’s nothing quite so good as a cup of coffee in the morning (or espresso) and a warm slice of healthy banana bread (with butter). You may also want to try my Banana Bread Brioche French Toast or Whole Wheat Blueberry Banana Bread.
Every night this week, my husband and I have been enjoying the sunset. It’s cold outside, but we head out anyway, and gaze into the beauty, and talk about the day.
It changes our perspective, to view such beauty, and to breathe in the fresh air. Gratitude is on our lips, and we are thankful.
Healthier version of banana bread
Winter months can be tough for many! We try to eat healthy, and here and there enjoy a little sweet something. Like this Healthy Banana Bread with Dates!
Ingredients for Banana Bread with Dates
- Toasted pecans
- Medjool dates
- Brown sugar
- Unsalted butter
- Unsweetened shredded coconut
- Flour + baking powder + cardamom + baking soda
- Kosher salt
- Egg
- Ripe bananas
- Vanilla extract
Cardamom and coconut
This bread is deliciously moist and deeply flavorful. The cardamom is a complementary addition to the banana, coconut, and dates. I highly recommend toasting this “cake” and eating it with a generous smear of butter and a pinch of flaky salt. This recipe was adapted from Yotam Ottolenghi and Helen Goh’s Banana, Date, and Walnut Loaf.
What is hospitality?
I overheard a few ladies talking about how entertaining is “all about you,” the other day. I guess whether you’re using the term “hospitality” or “entertaining,” either word for me centers on the people in my home (or wherever I am), making them feel warm and welcome. For me, it is not about me! Quite honestly, I don’t focus on myself when people are over, because I’m so busy serving others. :) That’s the way it should be, right?
Some of past parties have been a larger production with many people, a beautifully set table, a spread of food (by the way, I always ask people to bring a dish!).
When we open our homes (whether you want to call it “entertaining” or “hospitality”), and our hearts are in the right place, and you invite people in (even though you’re scared to death, but you do it anyway), that is so good.
I want to keep my hospitable heart tender and open!
Basic Banana Bread recipe
Tip–What I love about baking bread is you can also always double up on the recipe and take a loaf to your neighbors or friends (hairdresser, etc)! Also, if you’re looking for a Basic Banana Bread Recipe or the most popular Sour Cream Banana Bread recipe, then give these a try. Kona Inn Banana Bread is delicious, too!
Enjoy this week!
Get the Recipe:
Healthy Banana Bread with Dates
Ingredients
- 1/2 c toasted pecans, roughly chopped
- 7 oz Medjool dates, pitted, chopped into 1-2-3/4’’ pieces (28 dates)
- 3/4 c brown sugar
- 4 Tbsp unsalted butter, plus more for greasing
- 3/4 c water
- 3/4 c unsweetened shredded coconut, toasted
- 1 1/2 c + 2 Tbsp flour
- 2 tsp baking powder
- 1 Tbsp cardamom
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 large egg, beaten
- 2 ripe bananas, mashed (1 cup)
- 2 tsp vanilla extract
- Additional butter and salt for serving
Instructions
- Preheat oven to 350 degrees.
- To toast coconut, place in a large, dry skillet over medium-low heat. Stir frequently, making sure the flakes don’t burn—the color should be a light brown and the coconut will be fragrant when its done—3-6 minutes. Set aside and allow to cool.
- In a medium saucepan over medium-low heat, combine the dates, brown sugar, butter, and water. Mix until sugar dissolves and butter melts. Bring liquid to a boil, then immediately remove from the heat and transfer to a shallow bowl. Stir in toasted coconut, and set aside to cool to room temperature.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, cardamom, and salt in a small bowl. Set aside.
- Grease a 9x5 loaf pan with butter, then line with parchment—allow the paper to hang a few inches over the edge.
- Once the date and coconut mixture has cooled, add the baking soda, egg, banana, and vanilla; mix to combine. Finally, add the sifted flour mixture and stir until just combined—the batter will be thick; do not over-mix.
- Pour the batter into the loaf pan, it should reach about 2/3 the way up the sides. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- When the loaf is done, allow it to cool slightly before removing it from the pan and cooling it on a rack.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
