Healthy Banana Bread with Dates and Walnuts made with whole-grain flour and no refined sugar.
Back in 2014, after almost five years of blogging, I posted my first pie on the blog. You all thought I was nuts for having waited that long. Here I am two years later, realizing that I’ve never shared a classic (and healthy) banana bread recipe here. I’m a little worried what you’re going to think. Because, I’m thinking that not sharing a banana bread recipe is flat out crazy town.
Because who doesn’t love banana bread?
Yeah, it has been through its paces. And has come out the other side moister than I could have hoped for in a whole-grain refined-sugar-free recipe. I’m convinced that it’s in part because I used chopped Mdjool dates to sweeten it and add extra moisture. Plus some of our own home-made maple syrup. Maple is hygroscopic (which means it attracts and holds moisture) so it makes it even more moist than white refined sugar would have.
You all will love it and it is so simple to put together.
Which is a worse omission, no pie or no banana bread?
Have you tried sweetening banana bread with pure maple syrup and dates before?
Bloggers, are there any classics you still have to try on your blogs?Print
This whole-grain healthy banana walnut bread is naturally sweetened with pure maple syrup and dates. It has no refined sugar.
- 1 cup white whole wheat flour, plus more for dusting pan
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup mashed bananas
- 1 cup chopped pitted soft dates
- ½ cup organic canola oil or avocado oil
- ¼ cup pure maple syrup, dark or amber
- 2 teaspoons vanilla extract
- ¾ cup chopped walnuts, divided
- Preheat oven to 350 degrees F. Coat an 8 ½-inch Pyrex or ceramic loaf pan with cooking spray and dust with flour. Tap out excess flour and set aside.
- Whisk white whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Stir eggs, bananas, dates, oil, maple syrup and vanilla in a large bowl. Add dry ingredients and stir to combine. Add ½ cup walnuts and stir to combine. Spread batter in the prepared pan. Sprinkle the remaining ¼ cup walnuts over the top.
- Bake bread until domed and deeply browned and a wooden skewer comes out with moist crumbs attached, 48 to 55 minutes. Cool in pan on a wire rack 15 minutes. Turn out of pan and let cool on wire rack until slightly warm or room temp before slicing and serving. Store wrapped at room temperature.
- Calories: 301
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 5 g