Description
This elevated banana bread recipe transforms a nostalgic favorite with a decadent spiced brown butter and date swirl. The combination of sweet bananas, brown sugar, and warm spices creates a wonderfully moist crumb and rich flavor, perfect for weekend baking or a special treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3–4 ripe bananas, mashed (about 1.5–2 cups)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (for batter)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Spiced Brown Butter Date Swirl:
- 1/4 cup unsalted butter
- 1/2 cup pitted Medjool dates, finely chopped
- 1/4 cup light brown sugar (for swirl)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 2 tablespoons water
Instructions
- Prepare Pan and Oven: Preheat oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan thoroughly, or line it with parchment paper for easy removal.
- Make Spiced Date Swirl: Melt 1/4 cup butter in a small saucepan over medium heat, cooking until it foams and turns nutty brown; immediately transfer to a bowl to cool slightly. In the same pan, cook chopped dates, brown sugar, spices, and water for 5-7 minutes until the dates soften into a thick, jam-like mixture. Stir in the cooled brown butter and set aside to cool completely.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly distributed.
- Mix Wet Batter: In a separate bowl, mash the ripe bananas. In a third bowl, use an electric mixer to cream the softened butter with granulated sugar and 1/4 cup light brown sugar until light and fluffy (3-4 minutes). Beat in the eggs one at a time, followed by the vanilla extract and mashed bananas, mixing until combined.
- Fold Batter Together: Add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined, being careful not to overmix, which can result in a tough, dense loaf.
- Layer and Swirl Loaf: Pour half of the prepared banana bread batter into the greased loaf pan. Dollop half of the cooled date swirl mixture over the batter. Carefully pour the remaining batter on top, then dollop the rest of the swirl mixture.
- Create Marbled Effect: Gently run a butter knife or skewer through the batter about 2-3 times to create a marbled pattern. Avoid over-swirling to keep distinct ribbons of date mixture visible.
- Bake Loaf: Bake for 55-65 minutes. To check for doneness, insert a wooden skewer into the center of the loaf; it should come out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
- Cool Completely: Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve, optionally dusting with cinnamon sugar for presentation.
Notes
Ensure bananas are very ripe (black spots are ideal) for maximum sweetness and moisture. Avoid overmixing the batter to prevent a dense texture. If the batter seems too dry, add a splash of milk or extra mashed banana. Store the cooled loaf wrapped tightly at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th loaf)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: banana bread, quick bread, date swirl, brown butter, baking, dessert, breakfast, spiced, comfort food