Old-Fashioned Banana Date Bread with Pecans
Make this old-fashioned banana date bread with sweet Medjool dates, ripe bananas, and crunchy pecans. A deliciously moist, easy homemade quick bread!
If you love a good, old-fashioned banana bread, you're going to enjoy this delicious variation! This moist, tender loaf is filled with sweet Medjool dates and crunchy pecans. It's easy to make, uses simple pantry ingredients, and has a lovely homemade flavor that will remind you of something Grandma might have baked.
And here's a little surprise: this banana bread is made with mayonnaise!
Don't worry. You won't taste it. The mayonnaise helps create a soft, tender loaf, while the bananas and dates provide plenty of natural sweetness.
If you've got a few ripe bananas on the counter and a package of dates in the pantry, this is a wonderful way to put them to good use!
My Date Night Baking Adventure
Y'all, I've been on quite the date adventure lately! And no, I'm not talking about the romantic kind.
I'm talking about those sweet, sticky Medjool dates that have been inspiring one baking experiment after another in my kitchen.
It all started when I decided to make an old-fashioned date nut bread. That recipe brought back some lovely memories and reminded me how much I enjoy baking with dates.
Before I knew it, I was making oatmeal date cookies, cranberry date pecan muffins, and this banana date bread.
It was quite the baking marathon!
Let's Make Banana Bread with Dates!
For this particular recipe, I decided to start with one of my familiar banana bread recipes, a simple banana berry bread made with mayonnaise.
I've used mayonnaise in banana bread before, and I already knew it produced a lovely, moist loaf.
This time, I left out the berries, reduced the sugar a little, and added chopped Medjool dates and pecans.
The result? A moist, flavorful banana bread with sweet little pockets of dates throughout.
Was it my favorite recipe of the day? Not quite. I was especially smitten with the oatmeal date cookies and my old-fashioned date nut bread.
But this banana bread was delicious in its own right, and I'm glad I tried it!
What Is Banana Date Bread?
Banana date bread is a variation of traditional banana bread that incorporates chopped dates into the batter.
Dates have a naturally sweet, almost caramel-like flavor. When baked into a moist quick bread, they become tender and add wonderful little pockets of sweetness.
In this recipe, we're combining three delicious ingredients:
- Ripe bananas, which provide moisture and familiar banana flavor.
- Medjool dates, which add natural sweetness and a soft, chewy texture.
- Chopped pecans, which provide a little crunch and a nutty flavor.
The result is a hearty, old-fashioned quick bread that's perfect for breakfast, brunch, an afternoon snack, or dessert.
Why You'll Love This Recipe
There are several reasons to give this easy banana date bread a try.
It's incredibly moist. Between the bananas and mayonnaise, this loaf has a lovely tender texture.
It's filled with dates. We're using a full ¾ cup of chopped Medjool dates, so you get little bites of date sweetness throughout the loaf.
It's easy to make. No yeast, kneading, or complicated techniques are required.
It uses less sugar than my original recipe. I reduced the granulated sugar from one cup to ¾ cup because the dates contribute additional sweetness.
It's a wonderful way to use ripe bananas. Those bananas sitting on the counter are practically begging to become something delicious!
Ingredients for Old-Fashioned Banana Date Bread
You'll find a printable recipe card at the bottom of this post, but here's a quick look at what you'll need.
- 3 large ripe bananas
- ¾ cup full-fat mayonnaise
- 1 large egg
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup chopped Medjool dates
- ¾ cup chopped pecans
A Few Ingredient Notes
Bananas: Use ripe or overripe bananas. The riper they are, the sweeter and easier to mash they'll be.
Mayonnaise: I used regular, full-fat mayonnaise. It contributes fat and moisture, helping produce a tender loaf without adding a noticeable mayonnaise flavor.
Medjool dates: These are wonderfully soft, sweet dates with a rich, almost caramel-like flavor. Be sure to remove the pits before chopping.
Pecans: I used chopped pecans because I love their flavor with bananas and dates. Walnuts would also be a good option, though I haven't tested that substitution in this particular loaf.
Baking powder: This recipe uses baking powder rather than baking soda. That's an important distinction from my old-fashioned date nut bread, which we'll discuss below.
How to Make Banana Date Bread with Pecans
This recipe comes together quickly, and you won't need any special equipment.
Step 1: Prepare the Pan
Preheat your oven to 350°F.
Grease and flour a 9×5-inch loaf pan.
Step 2: Mash the Bananas
Place three large ripe bananas into a large mixing bowl.
Mash them thoroughly with a fork or potato masher.
A few small lumps are perfectly fine.
Step 3: Add the Wet Ingredients
Add the mayonnaise, egg, granulated sugar, and vanilla extract.
Mix until everything is well combined.
The mixture will be fairly loose at this point. That's normal!
Step 4: Add the Dry Ingredients
Add the all-purpose flour, baking powder, and salt.
Mix just until the dry ingredients are incorporated.
Don't overmix the batter. Too much mixing can make quick breads tough.
Step 5: Fold in Dates and Pecans
Gently fold in the chopped Medjool dates and pecans.
Try to distribute them evenly throughout the batter so every slice gets some of those delicious add-ins.
Step 6: Bake
Transfer the batter to your prepared loaf pan and smooth the top.
Place in the preheated oven.
My loaf baked for 55 minutes at 350°F.
I checked the internal temperature with an instant-read thermometer, and it registered 212°F.
The loaf was fully baked, moist, and flavorful.
Start checking around 50 minutes, since ovens and loaf pans can vary. Look for a set center and a toothpick that comes out without wet batter. Remember that a toothpick may pick up moisture from a piece of banana or date.
Step 7: Cool and Serve
Allow the bread to cool in the pan for about 10–15 minutes.
Then carefully transfer it to a wire rack to finish cooling.
For the neatest slices, allow the bread to cool completely before cutting.
Serve plain, with a little butter, or lightly toasted.
Why Didn't I Soak the Dates in Boiling Water?
Now, here's something interesting! When I made my Grandma's Old-Fashioned Date Nut Bread, I poured boiling water over the chopped dates and added baking soda. But I didn't do that for this banana date bread.
Why? The answer has to do with the moisture already present in the recipe.
In Traditional Date Nut Bread
Old-fashioned date nut bread often calls for soaking chopped dates in boiling water. This helps soften the dates and provides liquid for the batter. Baking soda may also be added to the hot date mixture, where it helps soften the fruit and contributes to the bread's leavening. That traditional recipe doesn't have mashed bananas or mayonnaise to supply the same moisture.
In This Banana Date Bread
We're starting with three ripe bananas and ¾ cup mayonnaise. That's already a considerable amount of moisture! We're also using soft Medjool dates, which don't need much encouragement to become tender during baking. Adding an additional cup of soaking water would change the batter's consistency significantly.
So, for this recipe, I simply chopped the dates and folded them into the batter.
The takeaway: You don't always have to soak dates before baking with them. It depends on the type of dates you're using and the moisture balance of the recipe.
What I Loved About This Banana Date Bread
First of all, the texture was wonderful.
The bread was moist and tender, just as I'd hoped.
The dates added little pockets of sweetness, and the pecans provided a pleasant contrast.
I also appreciated that the banana flavor still came through. The dates complemented the bananas rather than completely taking over.
And I was glad I'd reduced the sugar. With ripe bananas and Medjool dates in the batter, the loaf already had plenty of sweetness.
This is the sort of bread I'd enjoy with a cup of coffee or tea on a quiet afternoon.
It's not fancy or complicated. It's simply good, old-fashioned home baking.
Tips for the Best Banana Date Bread
Use ripe bananas. Bananas with plenty of brown spots are ideal for quick breads.
Chop the dates into small pieces. This helps distribute them throughout the loaf and makes slicing easier.
Check for pits. Even packaged pitted dates occasionally contain a pit fragment, so it's worth checking as you chop.
Use full-fat mayonnaise. That's what I used in my tested recipe, and it produced a moist loaf.
Don't overmix. Once the flour is added, mix only until combined.
Let the bread cool before slicing. A moist quick bread can seem a little fragile when it's fresh from the oven. Cooling helps it firm up.
Variations to Try
I haven't tested these variations yet, but they could be fun for future batches.
- Banana Date Walnut Bread: Replace the pecans with chopped walnuts.
- Chocolate Chip Banana Date Bread: Add a small handful of mini chocolate chips for a sweeter treat.
- Orange Banana Date Bread: Add a little fresh orange zest to complement the dates.
- Banana Date Muffins: Divide the batter among prepared muffin cups and adjust the baking time accordingly, checking early for doneness.
You could also experiment with a light glaze, although I enjoyed this loaf without one.
How to Store Banana Date Bread
Once the loaf has cooled completely, wrap it tightly or place it in an airtight container.
It can be kept at room temperature for about two days, or refrigerated for up to five days.
For longer storage, freeze individual slices in a freezer-safe bag or container for up to three months for best quality.
I love the idea of freezing individual slices because you can pull out just what you need.
Allow frozen slices to thaw before serving, or warm them gently in the microwave.
Frequently Asked Questions
Can I use regular dates instead of Medjool dates?
Yes, although I tested this recipe with Medjool dates.
If your dates are particularly dry or firm, you can soften them briefly in warm water, drain thoroughly, and pat dry before adding them to the batter. Avoid adding extra soaking liquid to the recipe.
Can I leave out the pecans?
Yes. The pecans contribute flavor and crunch, but the bread can be made without them.
Can I use Miracle Whip instead of mayonnaise?
I recommend regular full-fat mayonnaise for this recipe. Miracle Whip has a different flavor and sweetness level, so I can't promise the same results.
Does this bread taste like mayonnaise?
No! The mayonnaise helps with moisture and tenderness, but the finished bread tastes like bananas, dates, and pecans.
Why does this recipe use baking powder instead of baking soda?
This recipe is adapted from my mayonnaise-based banana bread, which uses baking powder for leavening.
My traditional date nut bread is a different formula that uses baking soda with the hot date mixture. The two recipes have different moisture and leavening needs.
Can I make this bread ahead of time?
Absolutely! Quick breads are wonderful make-ahead treats. Allow the loaf to cool completely before wrapping and storing it.
More Banana Bread Recipes to Try
If you've spent much time here at Out of the Box Baking, you already know I love a good banana bread recipe!
In fact, I've made so many different versions that I put together an entire collection.
If you're looking for more ways to use those ripe bananas, check out these favorites:
- 20 Irresistible Banana Bread Recipes You'll Want to Bake Again and Again
- The Ultimate Guide to Baking with Bananas
- Southern Living Cream Cheese Banana Bread
- Easy Sour Cream Banana Bread
- Old-Fashioned Banana Bread with Mayonnaise
- Caramel Pecan Banana Bread
- Easy Butter Pecan Banana Bread
There's something for just about every banana bread lover!
More Delicious Recipes Made with Dates
This banana bread is part of my latest baking adventure, which I've affectionately nicknamed Date Night.
Here are some of the other recipes I've been working on:
- Grandma's Old-Fashioned Date Nut Bread: A traditional loaf filled with dates and nuts, made using the boiling-water method.
- Old-Fashioned Oatmeal Date Cookies with Orange and Pecans: Soft, chewy oatmeal cookies with sweet dates, crunchy pecans, and a bright hint of orange.
- Cranberry Pecan Muffins with Dates: A delicious combination of tart cranberries, sweet dates, and pecans.
I'll be gathering these recipes into one collection so you can find all of my favorite date-inspired baking adventures in one place.
That's a Wrap!
Well, friends, another Date Night baking experiment is officially in the books!
This old-fashioned banana date bread with pecans turned out moist, tender, and filled with delicious flavor.
I loved discovering how well the sweet Medjool dates worked with the bananas, and the chopped pecans gave the loaf just the right amount of crunch.
If you're looking for something a little different from your usual banana bread, I hope you'll give this recipe a try.
And if you do, I'd love to hear how it turns out!
Happy baking, y'all! (Before you go, please pin some photos to you Pinterest boards!)
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Old-Fashioned Banana Date Bread with Pecans
This moist, old-fashioned banana bread is filled with chopped Medjool dates and crunchy pecans. Made with ripe bananas and mayonnaise, it's a tender, flavorful quick bread that's easy to prepare.
Ingredients
- 3 large ripe bananas
- ¾ cup full-fat mayonnaise
- 1 large egg
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup chopped Medjool dates, pitted
- ¾ cup chopped pecans
Instructions
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, mash the ripe bananas.
3. Add the mayonnaise, egg, sugar, and vanilla extract. Mix until combined.
4. Add the flour, baking powder, and salt. Stir just until incorporated.
5. Gently fold in the chopped Medjool dates and pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for approximately 55 minutes, or until the center is set and a toothpick inserted into the middle comes out without wet batter. My tested loaf reached 212°F internally.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack.
9. Allow to cool before slicing and serving.
Notes
* Use soft, pitted Medjool dates for the best results.
* There's no need to soak the dates before adding them to this batter.
* Regular full-fat mayonnaise was used in the tested recipe.
* Baking times may vary depending on your oven and loaf pan.
* Store tightly wrapped at room temperature for up to two days or refrigerate for up to five days. Freeze for longer storage.
