Description
This recipe creates a rich and moist banana bread, perfect for using overripe bananas. A spiced date caramel swirl adds a decadent, gooey layer for extra flavor and moisture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (for batter)
- 1.5 cups mashed very ripe bananas
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (for batter)
- 8–10 Medjool dates, pitted (for caramel)
- 1/2 cup hot water (for caramel)
- 2 tablespoons light brown sugar, packed (for caramel)
- 1/2 teaspoon ground cinnamon (for caramel)
- 1/4 teaspoon ground cardamom (for caramel)
- 1/4 teaspoon ground ginger (for caramel)
- 1/8 teaspoon fine sea salt (for caramel)
- 1/2 teaspoon vanilla extract (for caramel)
- Pinch of ground cinnamon (for garnish)
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
- Prepare Date Caramel Swirl: In a high-speed blender, combine all caramel ingredients (dates, hot water, brown sugar, spices, and vanilla). Blend until completely smooth and creamy. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar. Add the mashed bananas, eggs, and vanilla extract (for batter), whisking until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (for batter) until evenly distributed.
- Form Batter: Add the dry mixture to the wet mixture. Fold gently with a spatula until just combined; do not overmix. A few small lumps in the batter are acceptable.
- Layer and Swirl Loaf: Pour half of the banana bread batter into the prepared pan. Dollop half of the date caramel swirl over the batter, then use a knife or skewer to gently swirl the caramel. Carefully add the remaining batter on top, then dollop the rest of the caramel and repeat the swirling motion.
- Bake Loaf: Bake for 55-65 minutes. Check for doneness around 50 minutes with a wooden skewer inserted into the center; it should come out mostly clean. If the top browns too quickly, tent loosely with foil.
- Cool Completely: Remove from oven and let cool in the pan for 15 minutes. Use the parchment paper overhang to lift the loaf onto a wire rack to cool completely before slicing.
- Serve and Garnish: Slice the cooled bread and serve warm. Drizzle with leftover date caramel swirl if desired, and dust lightly with ground cinnamon.
Notes
To achieve a moist result, ensure you use very ripe (preferably black-skinned) bananas. Avoid overmixing the batter, as this develops gluten and can lead to a tough, dry bread. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Banana bread, moist, date caramel, spiced, dessert, breakfast, snack, baked goods