Description
This wholesome banana bread recipe uses no added refined sugar, relying on ripe bananas and Medjool dates for natural sweetness. It features warm cardamom and a rich date-tahini ribbon, making it perfect for a healthy snack or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cardamom
- 0.25 teaspoon fine sea salt, plus a pinch
- 3 large ripe bananas (approx. 1.5 cups), mashed
- 0.5 cup neutral vegetable oil
- 2 large eggs
- 0.25 cup plain unsweetened yogurt
- 1 teaspoon alcohol-free vanilla extract
- 100 g pitted Medjool dates (approx. 8-10), plus 5 g (1 teaspoon) finely chopped for garnish
- 0.25 cup hot water
- 0.25 cup tahini (60 g), plus small drizzle for garnish
Instructions
- Prep Your Pan: Preheat your oven to 175 degrees C (350 degrees F). Lightly grease a 23 cm x 13 cm (9-inch x 5-inch) loaf pan and line it with parchment paper, leaving an overhang on the longer sides. This makes lifting the finished bread out much easier.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 0.5 teaspoon ground cardamom, and 0.25 teaspoon fine sea salt until well combined and light.
- Mix Wet Ingredients: In a separate medium bowl, combine the mashed ripe bananas, neutral vegetable oil, eggs, plain unsweetened yogurt, and alcohol-free vanilla extract. Whisk these until they are thoroughly combined and creamy.
- Fold Batter: Pour the wet ingredients into the dry. Mix with a spatula until just combined; do not overmix, as lumps are perfectly fine and lead to a more tender bread. If you overmix, the gluten can develop too much, leading to dry or tough banana bread. Just fold until no dry streaks remain.
- Prepare Date-Tahini Ribbon: In a small food processor or blender, combine the pitted Medjool dates, hot water, tahini, 0.5 teaspoon ground cardamom, and a pinch of fine sea salt. Process until a thick, smooth, spreadable paste forms. If it looks too thick, add a tiny bit more hot water, a teaspoon at a time, until it reaches a ribbon-like consistency.
- Layer and Swirl: Spoon half of the banana bread batter into your prepared loaf pan, spreading it evenly. Dollop about half of the spiced date-tahini mixture over this layer and gently spread it out. Carefully spoon the remaining banana bread batter over the date-tahini layer, covering it. Dollop the remaining spiced date-tahini mixture on top, then use a butter knife or skewer to gently swirl it through the top batter, creating beautiful ribbons and marbling as it looks.
- Bake: Bake for 50-65 minutes, or until a wooden skewer inserted into the center (avoiding a large date-tahini pocket) comes out with moist crumbs, not wet batter. The top should appear golden brown. If it browns too quickly, tent it loosely with aluminum foil for the last 15-20 minutes.
- Cool: Remove the pan from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it directly to the wire rack. Cool completely before slicing, at least 1-2 hours, for clean slices and a perfectly set ribbon.
Notes
For best flavor, use organic ripe bananas with brown spots. A gluten-free flour blend can be used for dietary needs. Freeze overripe bananas for later use. Ensure baking soda is fresh by testing with vinegar for a vigorous fizz.
- Prep Time: 21 minutes
- Cook Time: 58 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 75 g)
- Calories: 308 calories
- Sugar: 11.4 g
- Sodium: 60 mg
- Fat: 16 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3.3 g
- Protein: 5.4 g
- Cholesterol: 37 mg
Keywords: banana bread, no sugar, healthy, easy, cardamom, date-tahini, breakfast, snack, wholesome, baking