Description
A classic banana nut bread recipe elevated with a homemade spiced date caramel swirl for added moisture and rich flavor. This easy recipe uses overripe bananas and includes tips for a perfect bake, resulting in a comforting loaf ideal for breakfast or dessert.
Ingredients
Scale
- 150g (1 cup) pitted Medjool dates
- 120ml (1/2 cup) hot water
- 60g (1/4 cup) unsalted butter
- 50g (1/4 cup) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- Pinch of nutmeg
- Pinch of salt
- 1/2 tsp alcohol-free vanilla extract
- 250g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 115g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp alcohol-free vanilla extract
- 3 large ripe bananas, mashed (1 1/2 cups)
- 120ml (1/2 cup) buttermilk
- 100g (1 cup) chopped pecans or walnuts, toasted
Instructions
- Prepare Date Caramel: Soak dates in hot water for 10-15 minutes until softened. Blend dates and water into a smooth paste. Melt butter in a saucepan over medium-low heat. Add date paste, brown sugar, cinnamon, cardamom, nutmeg, and salt. Cook for 5-7 minutes until thickened. Stir in vanilla and let cool slightly, reserving 2 tablespoons for serving.
- Prepare Batter: Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Whisk together all-purpose flour, baking soda, ground cinnamon, and salt in a medium bowl. In a large bowl, cream softened butter and granulated sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then stir in vanilla extract and mashed bananas.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the toasted chopped nuts.
- Assemble Swirl: Pour half of the banana bread batter into the prepared loaf pan. Dollop spoonfuls of the remaining date caramel over the batter (excluding the reserved portion). Cover with the remaining batter and gently spread to enclose the caramel. Use a knife to make 2-3 gentle swirls through the batter.
- Bake Loaf: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
- Cool and Serve: Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and drizzle with the reserved spiced date caramel and extra toasted nuts before serving.
Notes
To achieve a moist texture, use heavily spotted overripe bananas. Avoid overmixing the batter, as this develops gluten and can result in tough, dry bread. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: banana bread, banana nut bread, spiced caramel swirl, quick bread, breakfast, dessert, baking, comfort food, easy recipe