You left the bananas sitting for days and they’re way ripe, again. Well, those bananas will thank you once you show them your baking skills with this recipe!
By Sarah Khanna
I never liked bananas growing up. On the rare occasion where I would be subjected to drinking them blended with some milk, my stomach would turn, my face would contort in a grimace and I would feel uneasy for the remainder of the morning. As I progressed little by little with age, I began to enjoy bananas but had found that first there were conditions that must be met. The banana must not have formed golden pockets of ripeness in its cream-colored surface. The banana must not be too sweet. The banana must hold itself if I attempt to poke it with my finger. Poor banana. So many rules.
Today, I’m sharing a recipe that will stick around for a long time in this household. Mixing an old favorite in dates and a new favorite in bananas, this cake turned out better than I would have ever thought. Slightly caramelly and packed with the warmth of cinnamon and nutmeg, the banana has finally found a permanent place in our home. 
Spiced Banana and Date Bread
- Total Time: 65 minutes
- Yield: Serves 12 1x
- Diet: Vegetarian
Description
Moist, spiced banana bread with chewy dates. A simple loaf perfect for breakfast or a sweet treat.
Ingredients
- 1 cups (237 ml) self-raising flour
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 5 oz (140 g) pitted and chopped dates
- 4 oz (115 g) caster sugar
- 5 oz (155 ml) full fat milk
- 2 eggs
- 7 oz (200 g) mashed bananas
- 3 oz (75 ml) vegetable oil
- loaf tin
- baking paper
- 1 cups (237 ml) icing sugar
- 1/2 tsp vanilla extract
- 3 tbsp milk
Instructions
- Preheat oven to 320°F (160°C).
- In a large mixing bowl, beat sugar, vanilla extract, and eggs with a hand mixer for 2 minutes until thickened and fluffy.
- Add bananas, cinnamon, and nutmeg; blend. Add half the flour and all the baking soda with the milk. Mix on medium speed.
- Add the remaining flour and oil; whisk until blended.
- Add chopped dates and fold into the batter with a wooden spoon.
- Pour batter into a loaf tin lined with baking paper.
- Bake for 50 minutes, or until a knife inserted into the center comes out clean.
- Remove from oven and cool completely before serving.
- To store, keep the loaf covered to prevent drying.
For the icing
- In a small bowl, mix together icing sugar, milk, and vanilla.
- For thicker icing, omit one tablespoon of milk.
- Drizzle icing over the entire loaf or set aside and drizzle per serving.
Notes
- For a richer flavor, use dark brown sugar instead of caster sugar.
- If your bananas are underripe, microwave them for 30 seconds to soften before mashing.
- To prevent sticking, grease the loaf tin lightly before lining it with baking paper.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use fresh dates instead of dried dates in the Spiced Banana and Date Bread?
Fresh dates have a different moisture content and will alter the texture of the bread; it’s best to use dried dates for the right consistency.
What should I do if I don’t have cinnamon or nutmeg for the recipe?
If you don’t have cinnamon or nutmeg, you can try using allspice or pumpkin pie spice as a substitute, though the flavor will be slightly different.
How ripe should the bananas be for the best results in the Spiced Banana and Date Bread?
The bananas should be very ripe, with brown spots on the skin, as this enhances their sweetness and flavor in the bread.
