Banana Date Bread
Banana bread is such a classic that you likely already have your go-to recipe. But maybe you want to mix things up a little and try a more wholesome banana date bread recipe. This banana bread is moist, tender, hearty, and makes for the perfect breakfast bread or dessert. It's vegan, grain-free (paleo), nut-free, oil-free, and refined sugar-free.
Servings: 12 slices
Calories: 139kcal
Ingredients
- 3 ripe bananas *
- 1 cup Medjool dates , pitted
- 1/2 cup unsweetened plant milk
- 2 flax eggs **
- 2 cups quinoa flour ***
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tsp. apple cider vinegar
- 1 tsp. cinnamon , ground
- 1/2 tsp. cloves , ground
- 1/4 tsp. nutmeg , ground
- 1 tsp. vanilla extract
- 1/2 cup pecans (optional)
- pinch sea salt
Instructions
- Toast the pecans (optional). Heat a dry skillet over medium-low heat. Spread the pecans in a single layer. Toast the pecans, stirring occasionally, until nutty and crunchy, 3-5 minutes. When cool enough to handle, coarsely chop the pecans. Set aside.
- Blend the dates and bananas. Add the dates, bananas, plant milk, and vanilla extract into a high-speed blender and blend until completely smooth.
- Prepare the batter. Transfer the banana-date mixture into a large mixing bowl. Add the rest of the ingredients and mix to combine.
- Bake the banana bread. Preheat the oven to 350°F/175°C. Transfer the batter into a 8-1/2 x 4-1/2 inch/21 x 11 cm parchment paper-lined loaf pan, smooth out the top, and bake until a toothpick inserted in the middle comes out with a few moist crumbs, but no wet batter, 50-60 minutes. Remove the bread from the pan fairly quickly, and transfer it onto a wire rack. Let cool completely before slicing.
- Store, Leftover banana bread keeps well in an airtight container in the refrigerator for 5-7 days. For longer term storage, freeze wrapped banana bread in foil in an airtight container for up to 3 months. You can freeze individual slices or entire loaves. If freezing slices, wrap each slice individually first.
Notes
*I used medium-size bananas (~7-8 inch/18-20 cm).
**To make 2 flax eggs, add 2 Tbsp./14 g flaxseed meal and 5 Tbsp./75 ml water into a small mixing bowl, stir, and let sit for 5 minutes to thicken.
***Quinoa has a very bold flavor, almost grass-like and a little bitter. If you don't like quinoa, you can gently toast it, which gives it a wonderful nutty flavor. You can also substitute the quinoa flour for oat flour, which is more neutral in flavor and yields a fluffier banana bread.
***I started with quinoa flakes, which I ground into flour in my Vitamix blender. If you start with flakes (rather than flour), make sure you measure the flour (not the flakes).
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
****Nutrition information is calculated without optional ingredients.
**To make 2 flax eggs, add 2 Tbsp./14 g flaxseed meal and 5 Tbsp./75 ml water into a small mixing bowl, stir, and let sit for 5 minutes to thicken.
***Quinoa has a very bold flavor, almost grass-like and a little bitter. If you don't like quinoa, you can gently toast it, which gives it a wonderful nutty flavor. You can also substitute the quinoa flour for oat flour, which is more neutral in flavor and yields a fluffier banana bread.
***I started with quinoa flakes, which I ground into flour in my Vitamix blender. If you start with flakes (rather than flour), make sure you measure the flour (not the flakes).
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
****Nutrition information is calculated without optional ingredients.
Nutrition
Serving: 1of 12 | Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Fiber: 4g | Sugar: 11g