Banana-Date Bread

Yield: 1 loaf, 14 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 3.7g
  • Saturated fat: 1.1g
  • Protein: 2.4g
  • Carbohydrate: 33g
  • Cholesterol: 18mg
  • Iron: 1mg
  • Sodium: 126mg
  • Calories from fat: 19%
  • Fiber: 1.3g
  • Calcium: 9mg

Ingredients

  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cups mashed ripe banana (about 2)
  • 3/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/3 cup chopped dates
  • Cooking spray
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon plus 1 teaspoon chilled butter or stick margarine, cut into small pieces

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt in a bowl. Place banana and next 3 ingredients in a bowl; beat with a mixer at medium speed until blended. Add flour mixture; stir just until moist. Stir in dates. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
  3. Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle evenly over batter.
  4. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.
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