Maple Date Banana Bread

The recipe, step by step

This maple date banana bread is one of those comforting bakes that fills the kitchen with the smell of warm banana and maple as it cooks. It has a soft, moist crumb, plenty of ripe banana and little bursts of sweetness from the Medjool dates.

I particularly like that there is no refined sugar in the loaf. Instead, the sweetness comes from ripe bananas, dates and maple syrup, which also give the cake plenty of flavour and help keep it beautifully moist.

It is also a brilliant way to use bananas that have become a little too ripe for eating. In fact, the browner and softer they are, the better they are for baking. Two bananas are mashed into the cake itself, while the third is halved and baked on top.

The basic recipe is delicious as it is, although it is also very easy to change. Chocolate, nuts, coconut or extra dried fruit can all be added when you fancy something a little different.

Recipe Highlights

• Easy to make: The batter comes together quickly without any complicated mixing.
• Naturally sweetened: Ripe bananas, Medjool dates and maple syrup provide all the sweetness.
• Moist texture: Coconut oil, banana and softened dates give the loaf a wonderfully soft crumb.
• Plenty of banana: Two bananas go into the batter and the third is baked on top.
• Makes: 10 slices in a 900 g / 2 lb loaf tin.
• Preparation: 15 minutes.
• Baking: 50 minutes.
• Total: 1 hour 5 minutes.

Ingredients and Substitutions

• Medjool dates: Use 100 g Medjool dates, pitted and chopped. They soften during cooking and begin to break down into the mixture, adding natural sweetness and moisture.
• Water: Use 50 ml water to soften the dates. For a different flavour, you can replace the water with tea, rum or brandy.
• Coconut oil: Use 100 g coconut oil. It keeps the finished loaf wonderfully moist. You can replace it with an equal amount of butter; browned butter is also a lovely option when you want a richer, nuttier flavour.
• Maple syrup: Use 70 g maple syrup. It adds sweetness as well as its distinctive caramel-like flavour. Honey or corn syrup can also be used as alternatives.
• Bananas: Use 3 large ripe bananas. Mash two into the cake batter and reserve the third for decorating the top.
• Eggs: Use 2 medium eggs. Beat them until pale and well aerated before combining them with the remaining wet ingredients.
• Plain flour: Use 200 g plain or all-purpose flour (BL55).
• Baking powder: Use 2 teaspoons baking powder to give the loaf its rise.
• Fine sea salt: Add a pinch of fine sea salt. It balances the sweetness and helps the banana, dates and maple taste more pronounced.

How to Make Maple Date Banana Bread

1. Soften the dates: Place the chopped dates, water and coconut oil into a saucepan and gently bring to the boil. Allow the mixture to bubble for 1 minute, then remove it from the heat. The dates should have started to break down into a paste. If they have not, heat them for another minute or two. Leave to cool.

2. Preheat the oven: Heat the oven to 160°C fan / 350°F / Gas 4.

3. Prepare the tin: Line a 900 g / 2 lb loaf tin with baking parchment.

4. Mash the bananas: Mash 2 of the bananas, then stir in the maple syrup. Add this mixture to the cooled dates.

5. Beat the eggs: In a separate bowl, beat the 2 eggs until well aerated and pale, approximately 1 minute. Stir in the date and banana mixture.

6. Add the dry ingredients: Sift the flour and baking powder into the wet mixture. Add any optional extras you are using, then gently fold everything together until combined.

7. Fill the loaf tin: Pour the batter into the prepared loaf tin. The mixture is fairly fluid, so it should level itself naturally.

8. Add the banana topping: Cut the remaining banana in half lengthways and arrange both halves over the top of the batter.

9. Bake: Bake for 50 minutes, then insert a toothpick or skewer into the centre. If it does not come out clean, continue baking and check again after 5–10 minutes.

10. Add an optional maple finish: Once the loaf comes out of the oven, you can pour a little extra maple syrup over the top if you would like a glossy finish.

11. Cool: Leave the banana bread in the tin for 10 minutes, then remove it and leave it to cool further. Alternatively, slice it while still slightly warm and serve.

Variations

Add Chocolate

Fold 125 g chocolate chips or chopped chocolate into the batter before transferring it to the loaf tin.

Add Nuts

Try adding 125 g chopped walnuts or pecans for extra texture and a nutty flavour.

Add Coconut

Shredded coconut works particularly well with the banana, dates and coconut oil.

Change the Dried Fruit

Instead of dates, try sultanas, raisins or chopped dried apricots for a slightly different flavour and texture.

Change the Liquid

Tea can replace the water for a subtle extra flavour. Alternatively, rum or brandy works well when you want a richer version.

Use Butter

Replace the coconut oil with an equal amount of butter. Browning the butter first gives the loaf an additional toasted, nutty flavour.

Nigel’s Recipe Tips

Use very ripe bananas. Bananas that are heavily spotted or brown are perfect for baking because they are softer, sweeter and easier to mash.

Give the dates enough time to soften. After a minute of bubbling they should begin breaking down. If they are still firm, continue heating for another minute or two.

Allow the date mixture to cool. Do this before combining it with the eggs so the heat does not begin cooking them.

Beat the eggs well. Around a minute of whisking makes them pale and aerated and helps give the loaf a lighter texture.

Fold rather than beat the flour in. Once the flour has been added, mix only until everything is combined.

Start checking at 50 minutes. Banana size, egg size and individual ovens can all affect the final baking time. A skewer inserted into the centre should come out clean.

Leave it in the tin for 10 minutes. This gives the loaf time to settle before you remove it.

Frequently Asked Questions

Can I Use Butter Instead of Coconut Oil?

Yes. Replace the 100 g coconut oil with 100 g butter. You can also brown the butter first for a deeper, nuttier flavour.

Can I Make This Without Maple Syrup?

Honey or corn syrup can be used as alternatives to maple syrup, although each will give the loaf a slightly different flavour.

How Do I Know When Banana Bread Is Baked?

Begin checking after 50 minutes. Insert a skewer or toothpick into the centre. It should come out clean rather than coated with wet batter. If necessary, bake for another 5–10 minutes and check again.

Can I Add Chocolate or Nuts?

Yes. Try adding 125 g chocolate chips, walnuts or pecans to the batter.

Can I Make It Ahead?

Yes. This moist loaf keeps well for several days and can also be sliced and frozen, making it particularly useful for baking ahead.

Tools You’ll Need

• 900 g / 2 lb loaf pan
• Baking parchment
• Medium saucepan
• Mixing bowls
• Whisk or electric hand whisk
• Fork or potato masher
• Sieve
• Spatula
• Toothpick or skewer
• Digital kitchen scales

Storage and Freezing

Storing

Keep the cooled maple date banana bread in an airtight container for up to 3 days.

Freezing

The banana bread can be frozen for up to 6 months.

I recommend slicing the loaf before freezing it so that you can take out individual portions rather than defrosting the whole loaf.

Nutrition

Serving: one maple date banana bread slice

Calories 251.68 kcal (13%)

Total Fat 11.17 g (16%)

Carbs 35.86 g (14%)

Sugars 15.3 g (17%)

Protein 3.74 g (7%)

Sodium 123.66 mg (6%)

Fiber 2.13 g (8%)

% Daily Values based on a 2,000 calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

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