This date and walnut loaf recipe is sweetened only with whole, ripe bananas and dates. No refined sugar, maple syrup or honey in sight! Perfect as a sweet breakfast, mid-day snack or a healthier dessert. It’s also a great on-the-go homemade snack for little ones. If you’re looking for a healthier banana bread recipe, this is it right here!
Why I love making this date and walnut loaf recipe:
There is nothing like the distinct smell that fills the house when baking a banana bread. It’s cosy, warm and so comforting. However, unlike most banana bread recipes, this date and walnut loaf is special. It’s sweetened naturally with only whole bananas and dates, and no added refined sugar.
It’s not an easy task making cake that tastes good without adding lots of sugar, but I think I’ve managed to create something pretty tasty without being too overly sweet. A healthier treat that’s a bit more nourishing, yet still as satisfying, as a regular slice of banana bread.
It’s rich in flavour without being too heavy, and just sweet enough. To be completely honest with you, that’s how I prefer my cakes. It’s nice to have a slice of decadent cake every now and then, but definitely not on a regular basis for me. This banana bread recipe is one I can eat on the daily if I wanted to without leaving me feeling heavy and weighed down.
How to make a date & walnut loaf without added sugar:
It’s no surprise that I’m a fan of date sweetened desserts. I’ve made many a dessert using the humble date – taking advantage of it’s naturally super sweet taste and fudgy texture. From cookies and cakes to bars and puddings. I even have a whole Pinterest board dedicated to desserts sweetened with dates.
Removing refined sugar from baking doesn’t necessarily mean you have to settle for a bland dessert. Instead, the goal is to rethink where sweetness comes from and how to make it work without affecting the texture too much.
I won’t claim that this date and walnut loaf recipe tastes exactly like your average decadent slice of banana bread, you know, the one you would order at a cafe. What I can say is that the result is a surprisingly tasty cake where the taste of the banana and date shine through without it being too overly sweet. Not bad considering there’s not even a tablespoon of granulated sugar in there.
What you’ll need to make this banana date and walnut loaf:
Bananas – When ripe, they’re rich and sweet making them the perfect base that provides moisture and essential structure.
Dates – I used Medjool dates, which are rich, fudgy and add a deep, molasses-like caramel taste.
Eggs: The essential binding agent providing structural lift to the heavy fruit packed batter.
Oil – A neutral oil like rapeseed will help create a tender crumb that keeps the loaf soft, yet rich. You can also use butter or coconut oil.
Flour – I used plain flour as the gluten is necessary for structure to support a dense, fruit-heavy bake. I did test the recipe with oat flour, but the result was a lot heavier and denser. Not exactly what I was looking for.
Ground Almonds – Adds extra moisture and a nutty taste.
Baking powder & soda – Both necessary to help the batter rise in the oven.
Walnuts – I love a bit of crunch in cakes. They add a lovely contrast, but also a delicious toasted nut taste on the top of your cake.
Some tips and tricks for the perfect date & walnut loaf:
Ripe bananas – make sure you use super ripe bananas. Since we’re not using any added sugar we want to make sure there’s enough natural sweetness coming from the bananas.
Use soft dates – I like using Medjool dates because they’re easier to mash and mix into the cake batter without it being too heavy, but they also have a very sweet and fudgy texture, which is perfect for this date & walnut loaf.
Cover while baking – To make sure the top of your cake doesn’t brown before it’s done baking, cover your loaf with foil half way through baking. This was the top of the loaf has enough time brown, but not burn.
How to ripen bananas in oven:
If your bananas aren’t quite ripe enough, a trick is to bake them in the oven to help break down their starches making them sweetener and softer. Here’s how to do it:
Preheat your oven to 180C/160C fan/350F. Arrange the bananas (unpeeled) on a baking sheet and bake for 10 to 20 minutes until the skins turn completely black.
How to ripen bananas in the air fryer:
Arrange the unpeeled bananas in your air fryer basket. Air fry at 150C/300F for 8–10 minutes until the peels turn completely black.
How to serve your banana date and walnut loaf:
Breakfast – Pop a thick slice of your loaf into a toaster, oven or hot skillet for a few minutes. Then spread a generous layer of nut butter or yoghurt for a protein boost, berries for some fibre and antioxidants and mixed seeds for healthy fats. This way you have a complete breakfast that’s perfect if you crave something sweet in the morning.
Afternoon tea companion – Enjoy as a hearty snack with your afternoon cup of tea or coffee. To elevate your slice of banana date and walnut loaf, you can toast it for a few minutes and then spread a layer of salted butter. The salt and richness will complement the warm fudgy date taste so well!
Protein packed snack – Top a generous layer of almond or peanut butter and a pinch of flaky sea salt for an incredibly satisfying pre- or post-workout snack.
How to store your date & walnut loaf:
Room temperature – Store in an air-tight container for 3-4 days.
Fridge – Store in an air-tight container for up to 7 days.
Freezer – Slice into individual portions. Wrap each slice in parchment paper and place in a freezer safe ziplock bag or airtight container for up to 3 months. Defrost on the counter for 30 minutes, then pop in a toaster, air-fryer or a preheated oven for a few minutes until heated through.
Date and Walnut Loaf Recipe
Equipment
- 9x5 inch loaf tin
- Heat-proof bowl
- Large mixing bowl
- Spatula
Ingredients
- 3 ripe bananas (300-325g)
- 100g Medjool dates (around 5)
- 2 eggs
- 120ml oil
- 1 tsp vanilla
- 125g plain flour
- 50g ground almonds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100g walnuts - divided
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add the dates to a heat-proof bowl and cover with boiling water for 10 minutes, then drain and mash with a fork until you get a smooth paste.
- Mash the bananas in a large mixing bowl, then add the date paste, eggs, oil and vanilla. Whisk until smooth, then add in the flour, ground almonds, baking powder, baking soda and salt. Gently fold until combined, but don't over mix.
- Fold in around 70g (1/2 cup) of the walnuts, then transfer into a loaf tin lined with parchment paper.
- Sprinkle the rest of the walnuts on the top and bake for 30 minutes.
- Remove from the oven and cover loosely with foil. Return to the oven and continue baking for another 30-35 minutes or until a toothpick inserted in the centre comes out almost clean with a few moist crumbs, and the top looks firm.
- Allow to cool in the pan for 1 hour, then gentle remove onto a cooling rack and leave until completely cooled.
Nutrition
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