Banana Date Bread Recipes

BANANA DATE BREAD

Banana Date Bread image

A great banana bread that uses the least amount of oil I've seen compared to some other banana bread recipes. Tastes great all by itself or add a little butter or cream cheese to make it even better. Leave the dates and/or nuts out if that's not your thing.

Provided by Marc R.

Categories Breads

Time 1h10m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (3 to 4 bananas)
2 tablespoons water
1 teaspoon vanilla extract
1 cup chopped pitted dates
1/2 cup chopped nuts

Steps:

Preheat oven to 350 degrees.
In a large bowl, beat together the oil and sugar.
Add the egg and mix well.
In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, combine the bananas, water and vanilla extract.
Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
Stir in dates and nuts (if desired).
Turn mixture into a greased and floured 9" x 5" loaf pan.
Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.

BANANA DATE BREAD WITH LIME

Banana Date Bread with Lime image

I was four years old when we moved into a brand-new house in South Windsor, Connecticut. One afternoon, my father decided I needed friends and walked me and Norman down to the local playground to meet the neighborhood children. Norman gave me strength. A sweet, fuzzy-headed, thumb-sucking baby monkey doll. To rest, he slipped perfectly inside an 8-inch yellow felt banana-shaped sleeping bag. Norman was my comfort and conversation starter when I met new kids. I can't decide whether I've heard the playground story so many times that I think I remember it, or if I actually do. But the vision of us is seared in my mind. My dear dad and me, hand in hand, me clutching Norman and his banana for dear life, silently walking down the street, both a little fearful about the next steps. Back then, Norman and his banana were my ice-breakers. Now, it's the banana bread I offer up as I walk into the new and unfamiliar. Neither has ever let me down.

Provided by Samantha Seneviratne

Categories side-dish

Time 2h30m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup granulated sugar
4 teaspoons finely grated lime zest (from 3 limes)
2 large eggs, at room temperature
1 1/4 cups mashed banana (from about 2 large bananas)
2 teaspoons pure vanilla extract
6 ounces pitted dates, finely chopped (1 cup)

Steps:

Preheat the oven to 350°F. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
With an electric mixer on medium speed, beat the butter, sugar, and lime zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary. Beat in the banana and vanilla and fold in the dates. Fold the dry ingredients into the wet ingredients.
Transfer the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Transfer the pan to a wire rack to cool for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

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