Banana bread is one of the ultimate baking transformations that turns those overripe bananas, destined for the trash, into a delightful treat loved by the masses.
Date Banana Bread is the variation you never knew you needed in your life.
In this article, I break down the traditional banana bread recipe to understand its common components and discover the endless possibilities for customization.
Whether you’re a fan of nuts, chocolate chips, dried fruits, or yearning for a gluten-free option that doesn’t compromise on taste, we’ll explore the many ways to make banana bread functional for you.
Finally, I take a crack at modifying the #1 Date Banana Bread recipe the internet has to offer and I can’t believe the results.
Once you unlock this baking secret and try it for yourself, you’ll never make banana bread any other way, ever again!
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History of Banana Bread
The exact history of banana bread is more or less unknown, but its roots can be traced back to the early 20th century.
Banana bread as we know it today is believed to have its beginnings in the United States and one popular theory suggests that banana bread emerged during the Great Depression in the 1930s.
Others believe that it was a product of commercial test kitchens in the 1950s and 1960s with the advent of baking powder and baking soda.
Whatever its origins are, banana bread truly soared to new heights in the 1970s when it became a staple in many American cookbooks. The recipe’s simplicity, versatility, and the ability to incorporate various flavors and mix-ins captured the hearts and taste buds of people across the nation.
You might say, banana bread is the meatloaf of desserts!
Since then, banana bread has evolved to include countless variations, incorporating ingredients like nuts, chocolate chips, spices, and more. It has become a global phenomenon, enjoyed in homes, bakeries, and cafes worldwide.
Breaking Down Banana Bread
The classic banana bread recipe includes virtually every heavy hitting baking ingredient out there. Let’s learn about some of the most common ingredients and their importance:
| Common Ingredients | Purpose |
| All-purpose flour | Flour provides structure by forming webs of gluten, a protein network that traps air bubbles and supports the overall structure of baked goods. All-purpose flour has less gluten than other common baking flours. |
| Baking soda | Baking soda, or sodium bicarbonate, works as a leavening agent in baking by reacting with other acidic ingredients to produce carbon dioxide gas, which helps the dough or batter rise and results in a light and fluffy texture in the final baked goods. |
| Baking powder | Baking powder is a leavening agent that combines baking soda with an acid, such as cream of tartar, and a stabilizer, allowing it to produce carbon dioxide gas when exposed to moisture and heat, leading to the rising and expansion of the baked goods. |
| Cinnamon | Cinnamon, a spice, adds warmth and depth of flavor. |
| Salt | Salt is the ultimate flavor enhancer and balances sweetness. |
| Eggs | Eggs act as a binding agent, adding structure and moisture to a baked good. |
| Bananas | Bananas can act as a binder too, but also are naturally sweet and add texture and moisture. |
| Sugar | Sugar obviously adds sweetness and contributes to browning/caramelization, but also aids in moisture retention and provides structure to baked goods. |
| Oil, Butter | Oil and Butter serve as a source of fat, adding moisture and richness in flavor. It also helps with texture and browning. |
| Vanilla extract | Vanilla extract adds an aromatic and slightly sweet note of… you guessed it, vanilla to a baked good. |
| Flavor additions (Nuts, Chocolate chips, Dates, etc.) | Depending upon what you choose, additions of nuts, chocolate, dates, etc. can contribute flavor and texture. |
Substitute Ingredients for Date Banana Bread
Much like the traditional meatloaf, there are a variety of ways to mix/match/modify any banana bread recipe ingredients to suit your fancy. Below are some of the notable substitutes:
All-Purpose Flour
Most want an alternative to standard all-purpose flour because of the gluten which they can’t or don’t want to have. The trouble is, that gluten helps provide the desired structure needed for a fully formed loaf of banana bread and other baked goods.
I’ve been on a mission to find a comparable alternative since being diagnosed with Celiac Disease and think I’ve finally found a winner:
Gluten-Free Flour Blend (**yields ~4 cups)
- 2 cups – White Rice Flour -or- Sweet Whte Rice Flour
- 1 cup – Tapioca Flour
- 1 cup – Potato Starch
Whisk together and voila!
The above gluten-free flour blend not only mimics the gluten-like properties of all-purpose flour the best, but can also be substituted 1:1 where any recipe calls for all-purpose flour.
Better yet, most won’t even be able to tell the difference! The most common reaction I get after someone takes a bite of something made with this gluten-free flour blend is, “wait, this is gluten-free?!”
“Bob’s Red Mill Gluten Free 1-to-1 Baking Flour” is a decent alternative if you’re looking for a store-bought option. “Anthony’s Organic Gluten-Free Flour” is another good store-bought option.
Baking Powder
If you’ve run out of Baking Powder the best alternative out there is baking soda + an acid – cream of tartar works the best, well, because that’s exactly what most baking powder is made with.
1 Tbsp Baking Powder = 1 tsp Baking Soda + 2 tsp Cream of Tartar
Many like to add both Baking Powder and Baking Soda to many baked goods because sometimes there’s more leavening to be done than acid available in the ingredient list.
However, as you’ll see below, I omit Baking Powder altogether in my recipe remix. Why? Well, because I modified the recipe to include more naturally available acid.
Albeit mild, bananas carry a pH of 4.5-5.2 according to the USDA so by increasing the number of bananas from 1 to 3 in the recipe, I introduce more acid for Baking Soda to react with and thus no longer needed the help of Baking Powder.
Baking Soda
Baking Soda is a staple in most households, but when you’ve run out, here are a few alternatives for consideration:
You can use Baking Powder in place of Baking Soda, but only use ¼ teaspoon of Baking Powder for every 1 teaspoon of Baking Soda called for in the recipe. Also consider reducing any acidic liquids with water to avoid causing more of a reaction than intended.
Whipped Egg Whites also work… mostly. Beat the egg whites until they’re stiff and replace an equal amount of liquid in the recipe. Be sure to gently fold in the stiff/foamy egg whites into the batter to avoid losing their structure.
Some have also found success with Club Soda, again replacing some of the liquid called for in the recipe. I honestly haven’t been daring or desperate enough to try this one in a banana bread. I can see it being good in pancakes though.
Cinnamon
Cinnamon is quite the compliment to bananas… and dates as it turns out. However, if you need an alternative, try nutmeg, cloves, or allspice. Nutmeg is what I’d use, but either way, go light (¼ of the amount of cinnamon called for) as these alternatives are potent!
Salt
There aren’t really any good alternatives for Salt in baking and while some might call it a cardinal sin, feel free to omit it from the recipe if needed. Your banana bread may taste slightly bland, but it will definitely be edible.
Eggs
To make delicious banana bread without eggs, there’s one amazing option: applesauce!
Substitute 1 egg for ¼ cup of applesauce. Boom.
Bananas
For sh*ts and giggles, I googled “banana bread recipe without bananas” and the number of recipes using banana extract instead of real bananas… interesting.
Sugar
There are many directions you can go when wanting to substitute Sugar: coconut sugar, maple sugar, maple syrup, and honey are great options.
Coconut Sugar and Maple Sugar can be substituted 1:1, and while not a big deal in banana breads, both can change the color of baked goods to be a darker brown.
Maple Syrup and Honey can technically be substituted 1:1, but remember these are liquids. You may want to reduce liquid elsewhere in the recipe, if possible. Otherwise, reduce the amount of maple syrup or honey used to 1:½ and slowly add more if the consistency of the batter is not too liquidy.
Oil, Butter
Ghee is an incredible substitute for butter in baking (1:1)
Coconut oil, Avocado oil, or Tallow are excellent alternatives to most other oils. Substitute 1:1.
Where a banana bread recipe calls for oil, feel free to substitute it 1:1 for butter and vice versa.
Vanilla Extract
Agreeing with most on the internet here, Vanilla Bean Paste is by far the best alternative for Vanilla Extract.
A new one, but also a “duh!” moment for me: Bourbon. It’s often used to make vanilla extract where vanilla beans are suspended in alcohol to extract the vanilla flavor from them. Bourbon can be substituted 1:1 in your banana bread recipes.
Flavor Additions
Nuts, Chocolate, Dates, etc. are great additions to banana bread. Flavor additions are 100% personal preference. Add up to 1 cup of your favorite accent for a single loaf of banana bread.
🎛️ Remixing Date Banana Bread Recipe
Food waste is the worst. Save overripe bananas; make banana bread!
When desperately needing to do something with some black, squish bananas on my counter, I found the #1 rated Date Banana Bread recipe online: Healthy Banana Bread with Dates and Walnuts.
While it looks delicious as is, I needed to modify it to make it functional for me – I can’t do gluten and I wanted more bananas. Here’s what I did:
INGREDIENTS
| Original Recipe | Remixed Recipe |
| 1 cup – white whole wheat flour | 2 cups – gluten-free flour blend (mix 2 parts – white rice flour, 1 part – tapioca flour, 1 part – potato starch) |
| ½ cup – all-purpose flour | <ingredient omitted> |
| 2 tsp – baking powder | <ingredient omitted> |
| 1 tsp – cinnamon | 1 tsp – cinnamon |
| 3/4 tsp – baking soda | 1 tsp – baking soda |
| ¼ tsp – salt | ½ tsp – salt |
| 2 large – eggs | 2 large – eggs |
| 1 cup – mashed bananas | 3 overripe bananas, mashed |
| 1 cup – pitted dates | 1 cup – pitted dates |
| ½ cup – organic canola oil or avocado oil | ½ cup (1 stick) – unsalted butter, melted |
| ¼ cup – maple syrup | ¼ cup – maple syrup |
| 2 tsp – vanilla extract | 1 tsp – vanilla extract |
| ¾ cup – chopped walnuts, divided | <ingredient omitted> |
INSTRUCTIONS
- Pre-work
- Preheat the oven to 350°F/177°C.
- Coat a loaf pan with butter
cooking spray and dust with flour. Tap out excess flour and set aside.
- Batter
- Whisk gluten-free flour blend
white whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl. - Combine eggs, bananas, melted butter
dates, oil, maple syrup and vanilla in a large bowl. - Slowly add dry ingredients to the wet ingredients and stir to combine.
- Add dates to mixed batter.
Add ½ cup walnuts and stir to combine. - Spread batter in the prepared pan.
Sprinkle the remaining ¼ cup walnuts over the top.
- Whisk gluten-free flour blend
- Bake
- Bake bread until domed and deeply browned and a wooden skewer comes out with moist crumbs attached, 48 to 55 minutes.
- Cool
- Allow the date banana bread to cool in the pan on a wire rack for 15 minutes.
- Remove from the pan and let the Date Banana Bread itself cool on a wire rack until slightly warm or room temp before slicing and serving.
🔑: Steps/ingredients modified. Steps/ingredients updated.
📺 Watch Me Remix This Date Banana Bread Recipe!
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