Healthy Banana, Date & Walnut Loaf

This Banana, Date & Walnut Loaf uses only bananas and dates as natural sweeteners.

This Banana, Date & Walnut Loaf uses only bananas and dates as natural sweeteners.

At the request of the guests of the weekend potluck party I attended, I created this loaf for dessert since I had extremely ripe bananas and I’ve been dying to use the medjool dates I bought a few weeks ago, to create a healthy, naturally sweet (minus artificial sugar) and moist Banana, Date & Walnut Loaf.  Actually, this loaf is inspired by fellow blogger Rhiarn’s recipe (see: I’ve been wanting to try her recipe since she shared it in June, and I finally had time to give it a go! (with some minor substitutions due to lack of some required ingredients)  Thanks so much for the inspiration, Rhiarn! 🙂


Makes: 8 slices

Preparation Time: 15 minutes

Total Time: about 40 minutes


Special Notes:

-This is not a gluten-free recipe, since my guests are not gluten-free sensitive.  To make it gluten-free, you can replace it with any type of gluten-free flour.

-The riper the bananas, the sweeter they are.

-The medjool dates have a rich, almost honey or caramel-like taste, so they’re perfect as a natural sweetener.



1 1/2 ripe and mashed bananas

8 medjool non-pitted chopped dates (you have to take the pit out and chop dates into little pieces; I really like this brand: Natural Delights; dates are a source of fibre and these ones are 100% fat free!)

1 egg white

3/4 cup unsweetened almond milk

1/2 cup whole wheat flour

1/4 cup white flour

1/4 cup rolled oats

1 heaped tablespoon cacao powder

1 teaspoon baking powder

2 tablespoons chia seeds

4-6 whole walnuts, semi-crushed



  1. Preheat oven to 375°F.
  2. Mix bananas, dates, egg white and almond milk into a blender/food processor. (wet ingredients)
  3. Combine wholewheat flour, white flour, rolled oats, cacao powder, baking powder and chia seeds in a large bowl. (dry ingredients)
  4. Add the wet ingredients to the dry and mix well.
  5. Line small-medium loaf tin with baking/parchment paper.
  6. Add mixture and sprinkle with semi-crushed walnuts on top.
  7. Bake for 25 minutes or until firm.
  8. Enjoy! 🙂

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