Fudge Date and Banana Bread
Indulge guilt-free with this fudgy date & banana bread! Packed with protein from Greek yogurt, natural sweetness, and whole grain goodness.
Equipment
- 1 loaf pan, 9×5-inch
Ingredients
- 3 medium overripe bananas (about 1½ cups mashed)
- ¾ cup Medjool dates, pitted and chopped (about 8-10 dates)
- ½ cup plain Greek yogurt (full-fat recommended)
- 2 large eggs
- ¼ cup cup olive oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1¾ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup walnuts, chopped optional
- ¼ cup dark chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
- Place chopped dates in a small bowl and cover with hot water. Let soak for 10 minutes, then drain well.
- In a large bowl, mash the bananas until smooth.
- Add Greek yogurt, eggs, olive oil, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together whole wheat flour, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- Fold in the drained dates and any optional add-ins (walnuts or chocolate chips).
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Cover loosely with foil if the top browns too quickly.
- Allow bread to cool in the pan for 10 minutes, then lift out using the parchment paper overhang and place on a wire rack to cool completely.
- Slice and serve once completely cooled.
Notes
- Banana Ripeness: For the best flavor and natural sweetness, use bananas that are very spotted or almost black.
- Date Substitution: If Medjool dates aren't available, use any soft dates or even dried figs as an alternative.
- Yogurt Options: For a dairy-free version, substitute coconut yogurt or any plant-based yogurt with similar thickness.
- Flour Alternatives: You can use a 50/50 blend of all-purpose and whole wheat flour for a lighter texture while maintaining nutrition.
- Testing Doneness: The bread should spring back slightly when touched in the center, and a toothpick should come out with a few moist crumbs, not wet batter.
- Cooling Time: Don't skip the cooling period as this bread continues to set and develop flavor as it cools.
- Spice Variations: Experiment with adding ¼ teaspoon of nutmeg or cardamom for different flavour profiles.