Moist and tender banana date walnut bread with a hint of warming spices, this variation on traditional banana bread is sure to become a favorite.
Plump dates provide added sweetness, and a hint of rum adds to the bread’s lovely fragrance. Now you never have to worry what to do with over-ripe bananas! This vegan bread is best stored in the refrigerator.
What You Need To Make Banana Date Walnut Bread
- ripe bananas
- grapeseed or canola oil
- molasses
- vanilla extract
- unsweetened vegan yogurt (
- organic sugar
- all-purpose flour
- baking powder
- Kosher salt
- baking soda
- dates
- chopped walnuts
- cinnamon
- nutmeg
- cloves
- dark rum
The bread bakes to a rich caramel color.
Serve it chilled and sliced. It’s great for brunch or midnight snacking.
Banana Date-Walnut Bread
Prep
Cook
Total
Yield 1 loaf
Moist and tender with a hint of warming spices, this variation on traditional banana bread is sure to become a favorite. Plump dates provide added sweetness, and a hint of rum adds to the bread's lovely fragrance.
Ingredients
- 2-3 very ripe bananas (about 1 ¼ cups mashed)
- ½ cup grapeseed or canola oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened vegan yogurt (coconut is good)*
- 1/3 cup sugar**
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 4 dates, pitted and diced
- ¾ cup chopped walnuts
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon dark rum
*If you don’t have vegan yogurt, you can substitute ½ cup plant milk mixed with 2 teaspoons apple cider vinegar. Let it rest for 5 minutes until thickened.
**If you are using sweetened yogurt, reduce the sugar to ¼ cup.
Instructions
Heat your oven to 360 degrees F. Lightly oil a loaf pan or line it with parchment paper.
In a large bowl, mix the bananas, grapeseed oil, dates, walnuts, molasses, sugar, vanilla, rum and yogurt. Blend until completely combined.
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add the dry ingredients into the banana mixture, and stir just until combined. Scrape the dough into the loaf pan, smooth the top, and bake for 55 minutes. Test for doneness with a sharp knife or cake tester inserted in the center of the bread. If the tester does not come out clean, bake the bread for an additional 5 minutes. Let the bread cool in the pan.
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