Banana Date Bread

This banana date bread is simple to make and hard to ignore. Soft crumb, deep flavor, and just enough attitude to remind plain banana bread who the real star is.

Course Breakfast Quick Bread

Cuisine American - Vintage

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 421kcal

Author Marye Audet-White

Ingredients

2-½ cups flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon mace can substitute ⅛ teaspoon nutmeg
¾ cup light brown sugar firmly packed
½ cup pecans chopped
2 eggs lightly beaten
¼ cup buttermilk
¾ cup butter melted and cooled
1 cup banana very ripe and mashed
1 cup dates pitted and diced

Instructions

Grease 9x5x3 inch loaf pan. Set aside.
Preheat oven to 375℉.
Sift flour, salt, baking powder,baking soda, ginger, and mace together.
Add sugar and pecans.
In another bowl mix the remaining ingredients.
Add wet ingredients to dry ingredients.
Stir until blended.
Spoon into the prepared loaf pan.
Bake in a 375℉ oven for 55 to 60 minutes or until an instant read thermometer registers 200℉ in the center.

Notes

Storage:

Store banana date bread tightly wrapped at room temperature for up to 3 days. Freeze up to 3 months.

Tips:

Line the loaf pan with parchment for easy removal and cleaner edges.
Toss the dates lightly in flour to keep them suspended in the batter.
Use room-temperature eggs and buttermilk for a smoother batter.

Nutrition