This simple fabulous Banana Date Bread is the ultimate in quick bread great for kids, including a crust made of crunchy brown sugar and a filling made of plump, sweet dates that have been cut up.
This recipe gives a boring, basic banana bread a new lease on life by adding simple yet amazing flavorings in just a few simple steps. You’ll never view other banana bread in the same light again after trying this one!
A lot of people’s go-to recipe for quick bread is probably banana bread because it’s so easy to make.
Not only is this banana date bread very moist, but it also features sweet chunks of dates that are chewy and delectable, as well as a sugary crust on top that is crisp.
The addition of dates brings out the full potential of this bread. The addition of them to the banana date bread lends it a flavor all its own, which is enhanced by their presence.
The use of brown sugar in the batter results in a sweetness that is almost identical to caramel and is an excellent accompaniment to bananas. Before baking, if you sprinkle dark brown sugar over the top, you will get a fantastic crust that has a caramelized flavor.
This not only makes the moist texture of the banana date bread more manageable but also adds an additional layer of sweetness to a breakfast delicacy that is generally very subdued.
It’s astonishing what a simple modification can do to elevate an all-time favorite to a whole new level.
Bananas: Ripe bananas should be mashed up very well and used in this recipe.
You will need around three bananas, but if they are on the smaller side, you may require closer to three and a half bananas in order to produce the one and a half cups of mashed banana that is required for the recipe.
Dates: You can use store-bought chopped dates, which can be found in bags with other dried fruits in the supermarket.
However, you should be aware that these dates also contain dextrose in order to prevent the dates from sticking together.
If you want to chop the dates yourself, you’ll need roughly five Medjool dates, pitted, to get a half cup’s worth of chopped dates.
Brown Sugar: Both light and dark brown sugar are called for in this recipe for banana date bread (light in the batter and dark sprinkled on top). Even if you just have light brown sugar, you can still use that to sprinkle it on top of the bread.
However, dark brown sugar is superior to light brown sugar when it comes to producing a really crispy and browned crust on top of the bread. Prepare the oven to 350 degrees Fahrenheit by putting the rack in the lowest third of the oven.
Prepare a loaf pan measuring 9 by 5 inches by spraying it with vegetable oil spray and lining the bottom with parchment paper if you are using a metal loaf pan.
If you are using stoneware, there is no need to line the bottom with parchment paper.
Mix the flour, light brown sugar, baking soda, salt, cinnamon, allspice, and dates in a large mixing basin until everything is evenly distributed. Set the bowl aside.
Use a fork to combine the mashed bananas, yogurt, eggs, butter, and vanilla extract in a bowl of medium size.
Fold the banana combination into the flour mixture very slowly with a rubber spatula until the two mixtures are just mixed.
The batter should be scraped into the loaf pan after it has been prepared and should be spread out evenly. The dark brown sugar should be sprinkled over the top of the loaf.
Bake for 45 to 55 minutes (or maybe longer—around 65 minutes if using stoneware), until the loaf is golden brown and a toothpick or cake tester put into the center of the loaf comes out clean.
Bake for 45 to 55 minutes (or potentially longer—around 65 minutes if using stoneware).
After allowing the bread to cool for 5 to 10 minutes in the loaf pan, move it to a wire rack to finish cooling.
Prepare and serve either hot or at room temperature. The bread can be stored at room temperature for up to four days if it is either wrapped in parchment or placed in an airtight container.
You are welcome to use pre-chopped dates, which can be found in bags or boxes beside other dried fruits in the shop. However, you should be aware that these dates have additional dextrose added to them in order to prevent the chopped dates from sticking together.
If you want to chop the dates yourself, you will need roughly five large Medjool dates that have been pitted in order to get a half cup of chopped dates.
A smaller variety of dates will require additional dates in order to produce the same amount of date syrup. Try replacing chopped toasted walnuts and/or chocolate chips for the dates if you don’t have any on hand or don’t care for them.
Both of these are wonderful additions to banana bread, but I believe the dates are what give this dish its one-of-a-kind character and set it apart from others.
This recipe can also be modified to produce banana date nut bread by including walnuts in addition to the dates in the batter. Even if you just have light brown sugar, you can still use that to sprinkle it on top of the bread.
However, dark brown sugar is superior to light brown sugar when it comes to producing a really crispy and browned crust on top of the bread.
The sugar crust that is on top of this bread has the nicest texture on the day it is baked, and it will become more crumbly in the days that follow, despite the fact that it will still be wonderful.
Brown sugar should be kept at room temperature in its original packaging that has been hermetically sealed and then placed into a freezer bag that has had all the air squeezed out of it.
The important thing is to press all of the air out of the original bag (to the best of your ability), and then place the contents of the bag in another container that is airtight.
Because of this, your brown sugar will maintain its supple texture and long-lasting freshness!
It is possible to ruin the texture of banana bread by refrigerating it, which will cause it to become drier. Instead, you should keep it at room temperature in a container that seals tightly with air for up to four days.
