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A speckled plate holds a couple slices of banana bread. They're slathered in a maple cinnamon butter.

One-Bowl Banana Date Bread

Frances Kellar
This one-bowl banana date bread is a great bread to keep in your weekday breakfast rotation. We prep the batter in one bowl and use olive oil and date syrup to create a light and balanced sweetness for this breakfast bread.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 9 slices

Equipment

  • 1 loaf pan measures about 8.5 x 4.5", 1 pound capacity
  • 1 large mixing bowl

Ingredients
  

  • 4 very ripe bananas
  • ⅓ cup date syrup
  • 1 teaspoon vanilla extract
  • ¼ cup finely chopped toasted walnuts
  • ⅓ cup olive oil
  • ¼ cup vanilla flavored yogurt
  • 2 large eggs
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Place a rack in the center of the oven.
  • Grease a 9x5 inch loaf pan with a nonstick cooking spray or rubbed in butter and set aside.
  • In a large bowl, mash the bananas. Add the olive oil, maple syrup, yogurt, eggs, and vanilla extract. Stir gently to combine until just mixed.
  • Next, add in the all-purpose flour, whole wheat flour, baking soda, ground cinnamon, and sea salt. Gently fold in the dry ingredients until the batter forms. Avoid over mixing as it will create a more dense loaf.
  • Pour batter into the prepared loaf pan. Bake until golden brown, about 50 to 60 minutes, with a toothpick or knife comes out clean.
  • Cool in the pan for about 10 minutes. Turn out onto a cooling rack to cool completely before serving.
Keyword banana bread, one-bowl banana bread, banana recipes
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