Best Banana Bread Ever

During these past few months in Covid-19 isolation, I have been spending even more time in the kitchen than before. And I am not the only one. One of the things everybody seems to be making is Banana Bread.

I would like to share with you my recipe for the Best Banana Bread ever!

No added sugar, eggs, butter or lactose.

And no bananas! Just kidding…

My Banana Bread contains date paste instead of sugar. Date paste is lovely and sweet, and still contains all the goodness of the fruit, like fibers and vitamins.

Instead of date paste, you can of course just take a handful of dates and chop them into little pieces.

However, date paste is super easy to make.

Take one or two (or more!) handfuls of dates and soak them for 30 minutes or so in hot water that has been boiled. Drain most of the water. Then blend the dates, adding some boiled water to it if needed.

Use a couple of tablespoons of the date paste for the recipe and keep what’s left over in a container in the freezer. It will not become too hard, so you can scoop out some paste whenever you need it. You can add date paste to a bowl of yogurt or ice-cream. Or you can make more banana bread!


  • 200 grams flour – Take any flour you like. I use a mixture of wholegrain and spelt flour.
  • 1 teaspoon baking soda
  • 2 teaspoons Chinese 5-spice mix, cinnamon or other spices you like
  • 1/2 teaspoon salt
  • 125 ml non-dairy milk
  • 2 large ripe bananas
  • 1 grated apple
  • 3 tablespoons date paste
  • 2 tablespoons of nut butter*)
  • 1 teaspoon vanilla extract
  • A generous amount of nuts, chocolate, or whatever you fancy. I use walnuts and sometimes dark chocolate chips (Liddl does a good inexpensive dark chocolate that does not contain milk)

*) If you do not want to use nut butter, you can use 2 tablespoons of coconut oil


Mix the dry ingredients, including the nuts, in a big bowl.

In another bowl, mash the bananas with a fork. Then add the grated apple and all the other wet ingredients.

Add the banana mixture to the dry ingredients. Mix well with a fork. The batter should be thick, but not too dry. Add a bit more milk if needed.

Pour the batter into a baking tray, lined with baking paper, or use paper muffin cups.

Bake at 180°C for 30 minutes (20 minutes for muffins) .

Then reduce heat to 160°C and bake for another 15 minutes (10 minutes for muffins).

Take from the oven and let it cool for 10 minutes, before taking it out of the tray and placing it on a cooling rack.

Enjoy for breakfast or whenever you feel like having something sweet, with a cup of coffee, tea or hot chocolate!

Isn’t this the best banana bread ever? Let me know what you think!

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