Brown sugar banana date bread
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5 from 2 votes

Brown Sugar Banana-Date Bread

The ultimate quick bread, this Banana Date Bread features a sugary, crunchy brown sugar crust and plump, sweet, chopped dates within. This recipe breaths new life into tired, basic banana bread with simple but extraordinary flavor enhancements.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: quick bread recipes
Servings: 1 (9-inch) loaf
Calories: 267kcal
Author: Victoria


  • 2 cups unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup chopped dates
  • 1 1/2 cups well-mashed very ripe bananas about 3 bananas
  • 1/4 cup plain yogurt or sour cream
  • 2 large eggs
  • 6 tablespoons unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark brown sugar for sprinkling


  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with vegetable oil spray and if using a metal loaf pan line the bottom with parchment--no need to line with parchment if using stoneware.
  • In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, cinnamon, allspice, and dates; set aside.
  • In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla with a fork. Using a rubber spatula, gently fold the banana mixture into the flour mixture until just combined.
  • Scrape the batter into the prepared loaf pan, spreading it evenly. Sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes (or potentially longer--around 65 minutes if using stoneware), until the loaf is golden brown and a cake tester inserted into the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.
  • Serve warm or at room temperature. Wrapped in parchment or in an airtight container, the bread will keep at room temperature for up to 3 days.

Notes & Nutrition

Adapted from The Back in the Day Bakery Cookbook
Servings 10.0 * calories 267 * Total Fat 8 g * Saturated Fat 5 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 56 mg * Sodium 79 mg * Potassium 151 mg * Total Carbohydrate 45 g * Dietary Fiber 1 g * Sugars 23 g * Protein 4 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*