Banana Date Bread with Lime
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 241
- Total: 2 hr 30 min (includes cooling time)
- Active: 25 min
Ingredients
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup granulated sugar
4 teaspoons finely grated lime zest (from 3 limes)
2 large eggs, at room temperature
1 1/4 cups mashed banana (from about 2 large bananas)
2 teaspoons pure vanilla extract
6 ounces pitted dates, finely chopped (1 cup)
Directions
- Preheat the oven to 350°F. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
- With an electric mixer on medium speed, beat the butter, sugar, and lime zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary. Beat in the banana and vanilla and fold in the dates. Fold the dry ingredients into the wet ingredients.
- Transfer the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Transfer the pan to a wire rack to cool for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.