Super Moist Banana Date Bread (Refined Sugar-Free)
It’s no surprise that we’re all bread fans around here. From Last week, I shared with you my mother’s famous dairy-free pumpkin pie recipe. And today, I’m sharing with you a variation of my mom’s delicious banana bread recipe — the Super Moist Banana Date Bread! This whole-grain healthy banana bread is made with wholesome ingredients and naturally sweetened with just maple syrup and chopped dates. Warm up a slice for breakfast, or pair with some Iced Cold Brew Latte during the summer or hot cocoa in the cooler weather.
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What You Need to Make Moist Banana Date Bread
- 1 cup 100% whole wheat flour (sub gluten-free flour if GF)
- ½ cup all-purpose flour (sub gluten-free flour if GF)
- 1 ¾ tsp baking powder
- 1½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup mashed bananas, plus 1 banana to top
- 1 cup pitted dates, chopped
- ½ cup softened butter (sub plant-based butter or coconut oil if preferred)
- ¼ cup maple syrup (use ½ cup for sweeter bread)
- 2 tsp vanilla extract
- 1 cup chopped pecans, divided
How to Make Moist Banana Date Bread
- Preheat oven to 350 F. Lightly grease an 8 x 4-inch loaf pan with butter or oil and dust with flour. Set aside.
- Into a large bowl, add whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, and salt. Whisk to combine.
- In a separate large bowl, whisk together eggs, bananas, dates, butter, maple syrup and vanilla extract. Once combined, add in the dry ingredients and stir. Fold in ¾ cup pecans.
- Pour batter in the prepared loaf pan. Top with 1 banana (cut lengthwise) and the remaining ¼ cup chopped pecans.
- Bake for 50-55 minutes, or until the bread has risen nicely and a toothpick comes out clean. Cool for 10-15 minutes, then cut into 10 slices. ENJOY!
Looking for More Easy Snack Recipes?
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- Easy Sweet Potato Pone
- Dunkin Donuts Blueberry Muffin Copycat Recipe
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- Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)
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If you make this Refined- Sugar Free Banana Date Bread recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
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Super Moist Banana Date Bread (Refined Sugar-Free)
Ingredients
- 1 cup 100% whole wheat flour , sub gluten-free flour if GF
- ½ cup all-purpose flour , sub gluten-free flour if GF
- 1 ¾ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup mashed bananas , plus 1 banana to top (optional)
- 1 cup pitted dates , chopped
- ½ cup softened butter , sub plant-based butter or coconut oil if preferred
- ¼ cup maple syrup , use ½ cup for sweeter bread)
- 2 tsp vanilla extract
- 1 cup chopped pecans , divided
Instructions
- Preheat oven to 350 F. Lightly grease an 8 x 4-inch loaf pan with butter or oil and dust with flour. Set aside.
- Into a large bowl, add whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, and salt. Whisk to combine.
- In a separate large bowl, whisk together eggs, bananas, dates, butter, maple syrup and vanilla extract. Once combined, add in the dry ingredients and stir. Fold in ¾ cup pecans.
- Pour batter in the prepared loaf pan. Top with 1 banana (cut lengthwise) and the remaining ¼ cup chopped pecans.
- Bake for 50-55 minutes, or until the bread has risen nicely and a toothpick comes out clean. Cool for 10-15 minutes, then cut into 10 slices. ENJOY!
Nutrition
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I used date syrup in place of the dates, and I was confused because the consistency was much more like cake batter than like other banana bread I’ve made. I added a little extra flour to thicken it but eventually just shrugged and tried baking it, and it actually turned out great! So if anyone else is in the same situation, FYI the batter is fine even if it’s not as thick as you might be used to 🙂
Thank you for the recipe! I replaced the flour with banana flour and the dates with date syrup. Turned out perfect! Light, fluffy and moist.
A super delicious and healthy recipe! I love banana bread but never thought I could skip out on refined sugar and still have it taste good. You proved me wrong! This will be a staple recipe for my breakfast meal preps.
i’m literally obsessed with this recipe!!!
US TOO!! 🙂
My doctor is putting me on no-sugar for the next 6 months and I thought it would be so difficult. Came across your recipe and decided to give it a shot, and boy am i glad! I’m making double batch tomorrow so I can freeze one for later and have one this week.
Hi Katy! Having gone through something similar, I can definitely understand how hard it is to make that transition, even if temporarily! I’m so glad you enjoyed this recipe – I hope all the resources you’ll find here will help you make more delicious treats that fit with your dietary needs! 🙂