I've tried many additions to banana bread in search of the perfect texture and flavor-- moist, but not too squishy. Light and airy, but with a sweet, nutty flavor. Incorporating date syrup as the sweetener has finally accomplished everything I've been craving!
P.S. a few very simple switches and this recipe can be gluten-free and/or vegan as well!
Optional: top with additional walnuts or chocolate chips
Directions
Preheat the oven to 350F. Grease a bread loaf pan or line a mini muffin tin with paper liners.
In a skillet, gently roast the walnuts over medium heat, stirring constantly to avoid burning them. Chop them up and set aside to cool.
In a large mixing bowl, beat together the butter and date syrup.
Mash your bananas with a fork until creamy and then add them to the mixing bowl. Add the eggs and vanilla, and mix batter until smooth.
In a separate bowl, whisk together the dry ingredients. Then add to the wet ingredients, stirring until combined. Do not over mix.
Add the walnuts and fold them into the batter.
Pour the batter into the loaf pan and top with additional walnuts if desired. Bake for 55-60 minutes for a loaf pan or 15-20 minutes for mini muffins, or until a toothpick comes out clean. Let it rest for 20 minutes, then transfer to a baking rack to cool. Enjoy!
