The ultimate quick bread, this easy Banana Date Bread features a crunchy brown sugar crust and plump, sweet, chopped dates within. This recipe breathes new life into tired, basic banana bread with simple but extraordinary flavor enhancements.
1 ½cupswell-mashed very ripe bananas(about 3 bananas)
¼cupplain yogurt or sour cream
2large eggs
6tablespoonsunsalted buttermelted and cooled
1teaspoonpure vanilla extract
2tablespoonsdark brown sugarfor sprinkling
Instructions
Position a rack in the lower third of the oven and preheat to 350°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 toothpick or 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 4 days.
Notes
You may use pre-chopped dates (sold in bags or boxes near other dried fruits in the supermarket) although these also contain added dextrose to keep the chopped dates from sticking together. If you chop your own dates, you will need about 5 large pitted Medjool dates to yield ½ cup chopped dates. A smaller variety of dates will require more dates for the same yield.
If you don't have (or like) dates, try substituting with chopped toasted walnuts and/or chocolate chips! These are both delicious complements in banana bread, although I think the dates are what make this recipe so unique and special. You can even add walnuts to this recipe while keeping the dates to make a banana date nut bread.
If you only have light brown sugar, you can use this to sprinkle over the bread as well, although the dark brown sugar is exceptionally good at creating a super crispy browned crust on top.
The sugar crust on top of this bread has the best texture the day the bread is baked, and will soften in the following days, but will still be delicious.