Estimated reading time: 4 minutes
Banana Date Walnut Loaf is our new favourite loaf recipe, which we stash in the freezer for company.
If we don’t, we will eat it all because it’s so moist, flavourful, and full of protein and fiber.
You will not be disappointed if you like bananas, dates, and walnuts with this simple loaf recipe.
Consider a few things when you consider whether baking at home is worth the money.
- You know the ingredients going into the recipe.
- It’s the freshest product you’ll ever eat.
- You can shop around for ingredients to get the best quality and prices.
- Pride of home baking.
We are trying to get more fibre in our diets and found that buckwheat flour is a fantastic gluten-free option.
I purchased a small bag of buckwheat flour from Amazon Canada and went to work testing recipes.
Don’t be discouraged if you’ve never tasted buckwheat, as it’s delicious.
Buckwheat contains a variety of healthful nutrients.
It is a good source of protein, fiber, and healthful complex carbohydrates.
One cup, or 168 grams (g), of roasted, cooked buckwheat groats (hulled seeds) containsTrusted Source the following nutrients:
- 5.68 g of protein
- 1.04 g of fat
- 33.5 g of carbohydrate
- 4.5 g of fiber
- 148 milligrams (mg) of potassium
- 118 mg of phosphorous
- 86 mg of magnesium
- 12 mg of calcium
- 1.34 mg of iron
Buckwheat also contains vitamins, including:
- vitamin K
- vitamin B-6
How To Make Banana Date Walnut Loaf
The key to making a moist banana date walnut loaf is using very ripe bananas.
I have one other secret ingredient that adds to the moisture content, and that’s Greek yogurt.
I’ve used full-fat sour cream in my banana loaf recipe, which helps to keep it soft.
I opted for Greek yogurt because it’s all I had and works like sour cream.
While testing the recipe creation, I used brown sugar and Sukrin Gold Brown Sugar substitutes.
Both turned out delicious, so there are options for cutting sugar from your diet.
I included one cup of chopped dates to add sweetness and texture naturally.
Adding nuts is optional, so you can leave them out if you don’t care for them.
For added texture, add more nuts on top of the batter before baking.
- 4 very ripe large bananas (2 cups)
- 1 tbsp 0% Greek Yogurt
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 3/4 cup of Sukrin Brown Sugar or 1 cup of Reg Brown Sugar
- 3 large eggs (room temperature)
- 1/4 cup extra-virgin olive oil
- 1 cup of pitted, chopped dates
- 1 teaspoon ground cinnamon
- 3/4 cup chopped walnuts
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- Lightly grease or spray a 9x5x5 loaf pan, then line it with parchment paper.
- Mash the bananas in a large bowl, then combine and mix in the salt, cinnamon, Greek yogurt, olive oil, vanilla extract, brown sugar, and eggs.
- Mix the buckwheat flour and baking powder to combine the wet and dry ingredients.
- Fold in the chopped dates and walnuts.
- Pour into the loaf pan and bake at 350 degrees for 55 minutes.
- The top should rise and spring back when you touch it.
- Let the loaf cool completely before slicing it into 10-12 thick slices.
- Store in the refrigerator for up to a week or freeze for up to three months.
- Serve as-is or with butter, ice cream, homemade custard, or whipped cream.