This Pecan and Date Banana Bread is a delightful twist on the classic, packed with sweet, sticky dates and crunchy toasted pecans. The combination of flavours and textures makes it so much more than your average banana bread—every bite is rich, moist, and full of cozy, nutty goodness.
I’ve baked my fair share of banana bread recipes over the years, always searching for the one that felt just right. Some were good, others forgettable, but this recipe? This is the one that made me stop searching. The toasted pecans bring a warm, earthy crunch, and the dates melt into pockets of caramel-like sweetness, making this banana bread completely irresistible.
The best way to enjoy this pecan and date banana bread is when it’s still a little warm. The sticky dates make it wonderfully moist, while the pecans add a satisfying crunch to the texture. It’s tempting to slice into it fresh from the oven, but letting it cool for about 10 minutes is worth the wait. Serve it as is, or slather it with butter, or maybe even a dollop of creamy mascarpone for a little indulgence. Trust me, this one’s a keeper.
For more banana recipes, see also my Almond Banana Bread and Biscoff Banana Muffins
10
15 minutes
45 minutes
1 hour

Ingredients

  • 2 eggs
  • 150g demerara sugar
  • 100ml + 3 tbsp olive oil
  • 2 1/2 tbsp buttermilk
  • 2 very ripe bananas
  • 150g flour
  • 1 tsp baking soda
  • pinch salt
  • 1/2 tsp cinnamon
  • 1 cup toasted pecans, roughly chopped (keep extra whole for topping)
  • about 20 dates, pitted and chopped

Method

  1. Preheat the oven to 180 degrees. Grease the loaf tin with butter and line the base with baking paper.
  2. Whisk together the eggs and the sugar until pale and slightly fluffy.
  3. Add the olive oil and milk and whisk to combine.
  4. Mash bananas separately, then add them to the mixture.
  5. Sift in the flour and cinnamon and add the almond meal.
  6. Gently stir in the toasted pecans and dates; we don’t want to over-mix the mixture.
  7. Pour into the prepared tin, sprinkle with demerara sugar, and top with whole pecans.
  8. Bake for 40-45 minutes, or until a skewer inserted comes out clean.
  9. Cool in the tin for a few minutes before removing, then cool on a wire rack.