One of my pet peeves is when people label a dessert as “healthy,” and not because that is grammatically incorrect, but rather because desserts have sugar of some form and that will never be “good” for you no matter how much whole wheat flour you throw in there. Of course, you could say one dessert is more healthful than another or that it will lead to the demise of your health less quickly than its traditional counterpart. But to call a dessert healthful because we use yogurt instead of butter, but then add in 3 cups of sugar, is just plain delusional.
Would you call me a hypocrite if I told you I have a recipe for a healthful dessert? I don’t blame you, but stay with me here. I know of a sweet something that calls for no sugar of any kind — not even my favorite, maple syrup. Don’t be silly, I am not going artificial on you! It is a delicious banana bread sweetened only with ripe bananas and pureed dates. Dates grow locally in Southern California, so we have access to some fantastic varieties here, my favorite being the Medjool. If you are ever craving something sweet, but don’t want to give in to processed junk, take a pitted date or two and stick a pecan in the middle. Amazing. I digress. The dates do double duty as sweetener and add moistness so we cut back on some of the butter, too. The key, though, with any banana bread is using super ripe bananas, well-speckled with lots of black dots (the kind many people toss in the garbage — arrgh!).
Banana bread freezes beautifully and makes a terrific muffin, as well. I adapt this recipe according to the season, adding blueberries in the summer, fresh cranberries in the fall and walnuts or pecans in the winter. This banana bread is not as sweet as the ones you may be used to, so yes, you can add chocolate chips or a drop of maple syrup if you must. Just don’t call it healthy!
Date-Sweetened Banana Bread Recipe
Ingredients
- 1 cup dried dates, about 7 ounces, pitted
- 1/2 cup hot water
- 4 Tablespoons 1/2 stick unsalted butter or unrefined coconut oil, , at room temperature
- 2 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 2 cups white whole wheat flour, spelt flour or sprouted spelt flour
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 3 large ripe bananas,, mashed
- 1/2 cup raw walnuts or pecans, coarsely chopped (or fresh blueberries or cranberries)
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan. (Can be lined with parchment if it is aluminum.)
- Place the dates in the bowl of an electric mixer fitted with the paddle attachment. Add the hot water and allow the dates to soften for at least 10 minutes. (I usually get the rest of my ingredients ready while the dates are softening.)
- Turn the mixer on low speed and blend until the water has incorporated with the dates. Turn the mixer to medium low speed and beat the dates until a smooth puree forms.
- Add the butter or coconut oil and beat until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix.
- In a medium bowl, combine the flour, baking soda, baking powder and salt. Add to the butter-date mixture and mix until just combined.
- Fold in the mashed bananas and walnuts.
- Pour the mixture into the prepared pan and bake for 50-60 minutes (I made it in many different ovens with this range of time), or until a toothpick inserted in the center comes out barely clean. Cool in the pan for 10 minutes. Remove from the pan and cool on a rack.
Like this recipe? Rate & comment below!
What would the sub be to make it all baking powder, and with white flour?
You can use an equal amount of white flour for the whole wheat flour. I’ve never made this without baking soda, so I’m not sure how it would turn out if you only use baking powder.
Wow this recipe was the bomb. I’m a first time baker and this came out perfect. Looking forward to trying more recipes soon! Lots of love!
I’m so happy to hear that! I love adapting this recipe according to the season by adding blueberries in the summer, fresh cranberries in the fall and walnuts or pecans in the winter. Enjoy!
Hi ! If i want to sub apf with oat flour, how much oat flour do i need for this recipe ? Thanks so much ! I love your original nal recipe , it tastes amazing and is sooo fluffy !
I haven’t made this recipe with all oat flour, but from what I’ve read you would multiply the wheat flour amount in the recipe by 1.42 to convert to oat flour. For this recipe, that would convert to 2 3/4 cups of oat flour. Again, I’m not sure if it will work, but it’s worth experimenting. I also wanted to note that Bob’s red mill advises adding some xanthan gum if you are going to use only oat flour since xanthan gum is a stabilizer.
I am lucky to have bananas growing in my backyard in Southern California, but of course they all came ripe at the same time, so I just finished making my 3rd loaf this week! I love this recipe for so many reasons, not the least of which is versatility. First time I followed the recipe exactly with chopped pecans. Second loaf I subbed 1/2 c cacao for 1/2 c flour as recommended in comments plus added 1/2 c dark chocolate chips. Oh my, amazing! Today’s loaf added fresh chopped strawberries and it too is amazing! I’ve got enough bananas for 1 or maybe 2 more loaves and looking forward to a new flavor combo, tho not sure what yet. Btw, I used coconut oil instead of butter and fresh dates. So easy, so delicious! Thank you!!
That’s so great to hear! Love that you are creating your own flavor combos. Coconut, hazelnut, blueberries, pumpkin spice, peanut butter or even a banana-carrot cake twist would be nice here.
Tastes amazing and is very filling. This is my new favourite breakfast and it fills me for 4/5h! (1/4 of the full bread)
That’s amazing! Glad you love it.
Just tried this banana bread for the first time and absolutely love it. It’s so moist and fluffy and really like how there is no sugar! Highly recommend
Thank you, Teesh! It’s a family favorite. Glad you gave it a try.
If I want to substitute with pre made date paste, how much would I need?
I’m guessing about 3/4 cup date paste would be equivalent to 1 cup dates + 1/2 cup hot water.
My go to banana bread recipe! In fact I’ve used it as a base for lots of other quick breads. Pumpkin is delicious. And I’ve successfully made a chocolate version by swapping out 1/2 c flour for cocoa powder. Date sweetened life is the best! Thank you for sharing.
Fabulous adaptations!!
Hi! Me daughter is vegan. Can I sub the eggs for flax in this recipe? Tried to do so with the tahini bean brownies & it didn’t turn out. Wondering about this one. Ty
I made it with chia egg today & it was tasty.
Also, i didnt add nuts & opted for warm coconut milk instead of water to puree the dates but increased the measurement to 3/4 of a cup of coconut milk.
Thank you for the suggestions!
Remember to let the flax-water mixture sit for about 15 minutes before using.
Made this today and was delicious. It will now be my go to banana bread recipe. Thanks!
This recipe is fantastic! 100% my new banana recipe go-to from now on. I’ve been searching for a recipe for ages that isn’t too high in sugar and this was truly fantastic. 🙂 It baked and rose wonderfully, cooked all the way through the way you’re always hoping it will haha, and is deliciously moist and the perfect amount of slightly sweet. Absolutely loved it Pamela and will be making this many more times to come!
I know what you mean about banana breads sometimes not cooking all the way through and it’s a bummer! Glad this worked well for you!