Date-banana bread is a homemade, yeast risen, slightly sweet, tender loaf of bread. It’s wonderful toasted with cream cheese or preserves, or simply warmed up and slathered with butter.
Disclosure: This post is sponsored by Red Star Yeast. I received compensation for creating this recipe post, but all thoughts and opinions are my own.
This was my first time baking a banana bread that contains yeast, and I honestly didn’t know what to expect. Turns out, it’s a gorgeous bread dough, supple to the touch and easy to handle. Once baked, it’s sweetness comes from the ripe bananas and dried dates in every slice. In terms of sweetness, it’s similar to classic cinnamon raisin bread, but with bananas!
Make sure your bananas are extra ripe for this date-banana bread, since the only added sweetness is a touch of brown sugar and the bananas. To ripen bananas quicker, put them into a paper bag with an apple, pear, or tomato. Why? Because those fruits produce ethylene gas at an increasing rate as they ripen, helping the fruit around them to ripen as well.
Another technique to bring out the most banana bread flavor is to quickly microwave or roast your bananas before adding them to your batter. Cook’s Illustrated recommends microwaving the unpeeled bananas for 5 minutes, covered with plastic wrap (with vents cut into it), then straining the bananas. The banana liquid is then reduced on a stovetop, making a syrup extract of concentrated banana flavor!
When making classic banana bread without yeast, do not over mix the batter after adding the flour. Over mixing will only develop more gluten in your batter, making for a tougher, denser result. Fold the dry ingredients into the wet ingredients, just until incorporated, an not a minute more.
Check out the banana bread recipes below. These are only a 0.3% representation of the banana bread recipes out there!
Have a favorite banana bread recipe of your own? Be sure to share a link in the comments!
Crackly Banana Bread by Smitten Kitchen
Whole Wheat and Millet Banana Bread by Joy the Baker
Low Carb Banana Bread Bites by Bec Heflin’s It’s Yummi
Cinnamon Swirl Banana Bread by Sally’s Baking Addiction
Banana Bread Balls by Vanilla Kitchen
One Bowl Banana Bread by Farmgirl Gourmet
Banana Bread by David Lebovitz
Whole Wheat Roasted Banana Bread by Two Peas and their Pod
Nutella Banana Bread by Just One Cookbook
Brownie Banana Bread Cupcakes by How Sweet It Is
Banana Bread Brownies by Cookies and Cups
Banana-Blueberry Bread by Recipe Girl
Black and White Banana Cake by Taste and Tell
Cinnamon Banana Bread by Miss in the Kitchen
I hope you enjoy this date-banana bread!
- ⅓ cup Water
- 2 tablespoons Vegetable Oil
- 1 large Egg
- 3 cups Bread Flour
- 1½ teaspoon Salt
- 2 tablespoons Brown sugar, packed
- 2¼ teaspoons Red Star Active Dry Yeast
- ¾ cup Bananas, mashed
- ⅓ cup Dates, chopped
- In a medium mixing bowl, combine 1 cup bread flour, yeast, salt and brown sugar.
- Heat water, oil, and bananas to 120° to 130°F; add to flour mixture. Blend at low speed until moistened. Add egg; beat 3 minutes at medium speed.
- By hand, add dates and gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size.about 45 minutes.
- Punch down dough. On lightly floured surface, roll or pat to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 9 x 5- bread pan.
- Cover, let rise in warm place until indentation remains after lightly touching the side of the loaf, about 30 minutes.
- Bake at 375°F for 35 to 40 minutes until golden brown. Remove from pans; cool.