Recipe: Banana Bread

Recipe: Banana Bread

Got some overripe bananas laying around? Make the best of it by baking a loaf of fresh banana bread, then top with a healthy helping of Datehini and extra sliced banana on top for a filling, nutritious snack.



  • 1 1/3 cups mashed ripe banana (3-4 bananas)
  • 2 tablespoons ground flaxseed (vegan option) or 2 eggs
  • 1/3 cup (80 mL) any milk
  • 1/3 cup (80 mL) canola oil or coconut oil, melted
  • 2 Tbsp Datehini Original
  • 2 tsp pure vanilla extract
  • 1/4 cup plus 2 tbsp PurDate sugar (sieve if clumpy)

  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (210 g) all-purpose or spelt flour
  • Chopped walnuts and/or chocolate chips (optional)
  • ½-1 Tbsp PurDate sugar
  • 2 Tbsp softened butter or vegan butter


  1. Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with oil.
  2. Mash the banana in a large bowl. Stir the ground flax, milk, melted oil, Datehini, and vanilla into the banana mixture until combined.
  3. Stir the PurDate sugar, oats, baking soda, baking powder, salt, and flour into the wet mixture well.
  4. Pour the mixture into the loaf pan. Press your desired toppings of nuts or chocolate chips into the top of your loaf.
  5. Bake at 350F for 45 to 55 minutes until lightly golden on top. Bake time will vary depending on your oven so watch closely after 45 minutes.
  6. Cool on a rack for at least 30 minutes. If you cut into the loaf too early it will crumble.
  7. Enjoy spreading Datehini over your home made Banana Bread