Healthy Banana Bread with Dates and Walnuts
Hold on to your whisks my friends, I’m about to rock your kitchen with this Healthy Banana Bread recipe made with whole-grain flour and no refined sugar. It is sweetened with dates and maple syrup.
I originally shared this healthy banana bread with dates and walnuts here on March 16th, 2016. I have updated some of the text and photography.
Table of contents
Why We Love This Recipe
I love how easy quick bread recipes are. I mean the name says it all… quick bread! Right?? But ironically, as was the case with this zucchini bread, perfecting the recipe for this healthy banana bread recipe didn’t come easy. In fact this is the e7 version of the recipe. {Yeah, it has been through its paces! And it has come out the other side moister than I could have hoped for in a whole-grain and refined sugar-free recipe.}
I’m convinced that it’s in part because I used chopped Medjool dates to sweeten it and add extra moisture. Plus I used some of our own homemade maple syrup. Maple is hygroscopic (which means it attracts and holds moisture), so it makes it even moister than white refined sugar would have.
You all will love this healthy and moist banana date bread with walnuts and it is so simple to put together! It’s great all on its own for a snack or serve it on a brunch buffet with cultured butter or Whipped Maple Cream Cheese.
How to Make Banana Date Bread
This is such a simple banana bread recipe, and it’s packed with good-for-you ingredients. Get your oven hot and then you are ready to get going on mixing it together. Here’s how I make this healthy banana bread:
- The Dry Mix — As with most baking recipes, you first need to mix the dry ingredients and the wet ingredients in separate bowls. I used mostly white whole wheat flour. It’s fine to use plain whole-wheat flour. I prefer the white variety because it is milder in flavor. I also have some all-purpose flour in there to help give the bread a little bit more soft structure and keep it from becoming too dense.
- The Wet Mix- Mashed bananas act as one of the wet ingredients. You can mash them with a mashed potato masher or simply a fork. Then you’ll want to measure out what you have. You need a cup of banana. I got a cup from two large bananas. This recipe also has avocado oil, or organic canola oil. You can also use sunflower oil or walnut oil if you have that on hand. Also in the wet mix is the maple syrup (only 1/4 cup needed) and two eggs (they help the bread rise and hold together.)
- Combine the ingredients — Add the dry ingredients to the wet and stir to combine. I use a silicone spatula to do this. It may seem like the batter is slightly moister than some quick bread batters, but remember this one has whole-wheat flour in it. The bran in whole-wheat flour will absorb some of that moisture, so it would dry out too much if you didn’t have a slightly loose batter.
- Add the Walnuts and Dates– Next, fold in the chopped walnuts and pitted and chopped dates, saving some nuts to sprinkle on top of the banana bread.
- Pour Into The Pan — By this point, your oven should be hot. Scrape the batter into your prepare glass loaf pan smooth it out and sprinkle the remaining nuts on top before it goes into the oven.
- Bake the bread — You’ll know when the healthy banana bread is finished baking when it’s a deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.
How to Store or Freeze Banana Date Bread
You can keep this banana date bread on your countertop in a sealed bag or wrapped with foil for a few days, or you can freeze it for later. To freeze the entire loaf of banana bread, wrap it two or three times in plastic wrap, making sure no parts of the bread are left uncovered. Then wrap it a final time in aluminum foil and freeze.
When you’re ready to eat the loaf of banana bread, set it out on your counter to thaw. To freeze slices of banana bread, lay them out on a baking sheet and freeze for 45 minutes to an hour. This will allow the tender slices to firm up enough so that they won’t stick together when they’re frozen. Then transfer them to a freezer-safe ziplock bag.
More Healthy Bread Recipes:
- In the fall you’ll have to make this Apple Cinnamon Bread. The smell as it bakes is so cozy!
- This one is great around the holidays and uses fresh cranberries: Cranberry Almond Quick Bread
- Healthy Chocolate Chip Pumpkin Bread, one of my most popular breads!
- Healthy Blueberry Lemon Bread, you have to try this one!
- Healthy Zucchini Oat Bread, lower in sugar- but still kid approved!
- Gluten Free Banana Bread, here’s a classic banana bread but without gluten!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintHealthy Banana Bread with Dates and Walnuts
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
Description
This whole-grain healthy banana bread is naturally sweetened with pure maple syrup and dates. Bonus: it’s refined sugar-free!
Ingredients
- 1 cup white whole wheat flour, plus more for dusting pan
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup mashed bananas
- 1 cup chopped pitted soft dates
- 1/2 cup organic canola oil or avocado oil
- 1/4 cup pure maple syrup, dark or amber
- 2 teaspoons vanilla extract
- 3/4 cup chopped walnuts, divided
Instructions
- 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.
Notes
Once it is cool completely, wrap in plastic wrap or aluminum foil to keep it moist.
This bread will be good stored at room temperature up to 3 days.
The bread can be frozen whole up to 3 months. Slices can be frozen for one month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/10th loaf
- Calories: 301
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 5 g
This was amazingly good! One modification: I used 1/4 of oil and 1/4 of applesauce. Delicious! Will definitely make again! Husband loved it! Probably high in potassium! Yay!
Hi Donna. I am so happy you and your husband enjoyed the bread and will make it again. That’s so great to hear!
This recipe is absolutely amazing! i’ve baked my way through so many healthy banana bread recipes and this is by far my favorite. The bread turned out super moist and had a lovely crust.
I am so so happy to hear you think so Ariel. That’s really nice to hear and I appreciate the five star review! Yay!!
Hello! Can I use coconut oil for this recipe? If so, would it be the same quantity I.e. 1/2 cup?
Yes you can. It is a 1:1 sub ratio. Let me know what you think once it comes out!
Thank you so much! It turned out absolutely delicious! I added dairy free chocolate chips as well 🙂
Now you’re talking!! We’ve been making chocolate chip banana bread over here for the last few weeks. Now I am just waiting for my bananas to brown again!!
Excellent recipe! Love the use of dates and maple syrup! Thank you!
Hi Trish. I am so glad you made it. Thanks for coming back to rate and review!
Hi Katie,
I m loving this receipe going to make tomorrow, just tell me is there any ingredients difference if I want to make a cake instead of bread.
Thanks in advance
I haven’t tried that, but I think it should work fine! Let me know!
Hi Katie, I m loving this recipe going to make tomorrow, small question is any difference in ingredients if I have make a cake instead of bread.
Thanks in advance
My favorite quick bread! Flavorful and moist – not too sweet. Love the combination of flavors ( I subbed pecans for the walnuts.)
I adore pecans so I think that sounds really yummy!
Hello, Katie Walnuts dates combination is an ultimate idea in banana bread…
Feeling excited to serve to my family.. loved it Thanks For Sharing
So psyched you like it! Thanks so much for coming back to review!
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
I would try a blend like Cup for Cup. I also have a grain free banana muffin recipe you may like. https://www.healthyseasonalrecipes.com/paleo-banana-muffins/
Very disappointed in the end result, a terrible waste of dates and bananas because it was not eatable. I followed the recipe to the letter. The problem is the 6 tsp of baking powder, it was so overpowering. family members tried it, said it was good except of a strange taste (baking powder0.
Hi Bill. Thanks so much for reporting back. I am worried you may have inadvertently hit the “scale” button part way through your baking project. The recipe as printed calls for 1 cup white whole wheat, 1/2 cup all purpose flour and 2 teaspoons baking powder, not 6 teaspoons! I am wondering if perhaps you hit the scale button for 3x? Were you trying to make three loaves? How much flour did you use?
Fantastic bread. Turned around and made two more loaves. 🙂
Hi Sherry! That’s fantastic! Thank you for coming back to rate the recipe! I appreciate it!
I made this using wholemeal Spelt flour instead of ordinary wheat wholemeal. I used pumpkin seeds instead of the walnuts as we have someone with nut allergy. It was lovely. A little dry because of the spelt flour but I can make adjustments next time for that. Just a perfect amount of sweetness. Thank you for sharing
That’s really good to know. I am so glad you had the recipe and that you’ll be making it again! Thank you!!
Hey Katie..this is one of my favorite recipe till now…looks amazing & more delicious…i will try to make it. Thanks for sharing…!
Hi Samantha. I am so happy this is your favorite. Enjoy!
ohhhh this bread looks delicious! When my bananas go ripe, I’m totally trying it!
That’s great news. Please let me know how it comes out!
This a great alternative to the classic banana bread. I really like how you added dates and maple syrup to sweeten this recipe.
So many banana breads have way too much sugar for a healthy snack. This is plenty sweet- and unrefined! So glad you think it is a good combo too.