Banana bread feels passé. Its omnipresence was of an era. And that era is behind us. However, if you’re anywhere near as particular as me on what constitutes a banana that you will happily eat in its raw form — it’s a narrow window, a fleeting moment — then you still need some way of using those that are past their prime.
That is to say, in my kitchen, in my mind, banana bread serves a very particular purpose: to rescue the reject bananas. And that purpose remains relevant.
As such, I have made many banana breads over the years, and iterated this recipe to fulfil my specific banana bread wishes:
~ I like my banana bread to be very tender, with a soft and damp crumb that pushes moisture levels as far as they can go. In this respect, it’s more like a cake.
~ I like my banana bread to be sweetened only by its fruit (the bananas themselves, and the dates), and bolstered by an earthier flour. In this respect, it’s not like a cake at all.
~ I like my banana bread to be meaningfully spiced (more than just a token teaspoon), and replete with texture (walnuts! squidgy dates!).
~ I like my banana bread to be an everyday sort of bake, one that I can and would bake on a Tuesday after work, or a sleepy Sunday morning. To fit this brief, my version is suitably minimal in input, and suitably nourishing in outcome.
If these banana bread wishes are aligned with your own, I hope you love the recipe below.
Date & walnut banana bread
As and when the bananas on my counter surpass an acceptable level of ripeness, I peel them, ideally weigh them, roughly chop, fling them in a bag or box, scribble the weight on said bag or box, and freeze. Over a period of days or weeks, the collection grows and once I have enough bananas, the rescue mission begins. If you are using bananas from the freezer, make sure to keep and use all of the liquid that seeps out upon defrosting - this is essential moisture for the banana bread.