Super Moist Banana Bread 

Super Moist Banana Bread

Super Moist Banana Bread, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH (Workman). Copyright © 2019. Photographs by Erin Scott.

Half the Sugar, All the Love

Would you feed your child a candy bar for breakfast? Of course not. And yet today our children routinely consume three times the recommended daily allowance of added sugar, which puts them at an unprecedented risk for type 2 diabetes, high blood pressure, high cholesterol, excess weight, and even nonalcoholic fatty liver disease.

Half the Sugar, All the Love is here to help, with 100 doctor-approved recipes that cut the sugar (by half—or more!) without sacrificing the flavours our families love. It’s an eye-opening education, a program of healthy eating, and a cookbook chock-full of easy, delicious recipes all in one. Pass the breakfast bars!

Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day is available at an

Super Moist Banana Bread

Serves 10

Ours = 0 teaspoons
Theirs = 2 1/2 teaspoons

Ripe bananas, Medjool dates, and Greek yogurt give this banana bread its tender, moist crumb and delicious, natural sweetness with zero added sugar. Waiting for the bananas to fully ripen is critical to ensure that their natural sugars have time to develop, so don’t rush this step. Your bananas should be dark and speckled. Toasted pecans add an extra layer of sweetness and texture.

Nonstick cooking spray
10 ounces Medjool dates, pitted (about 12 dates)
1/3 cup chopped pecans or walnuts (optional)

2 cups hot water
3/4 cup whole milk plain Greek yogurt
2 medium very ripe bananas, mashed (about 1 cup)
1 large egg plus 1 large egg yolk, beaten
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/3 cup coconut oil or unsalted butter, at room temperature

Preheat the oven to 350°F. Line an 8½ × 4½-inch loaf pan with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.

Place the pitted dates in a medium bowl. Cover the dates with 2 cups of hot water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the soaking liquid.

If using, spread the pecans on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Set aside to cool.

Combine the dates, reserved soaking liquid, and yogurt in a food processor. Process until smooth and no flecks of date remain, about 2 minutes. Transfer the mixture to a medium bowl and add the mashed bananas, egg, egg yolk, and vanilla. Set aside.

Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until the coconut oil and flour are a mealy powder, about 30 seconds. Add the date and banana mixture and continue beating until just combined and no visible flour remains.

Transfer the batter to the prepared pan, top with the nuts, if using, and bake until the bread is lightly browned and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool in the pan for 15 minutes, then use the parchment overhang to remove the bread from the pan. Cut into 10 slices and serve.



The banana bread will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Information (1 slice):
Calories: 264 | Added sugar: 0 teaspoons or 0g | Carbohydrates: 42g | Sodium: 314mg | Saturated fat: 24% of calories or 7g | Fiber: 3g | Protein: 5g


Excerpted from Half the Sugar, All the Love by Jennifer Tylee Lee and Anisha Patel, MD, MSPH (Workman). Copyright © 2019. Photographs by Erin Scott. Used with permission by the publisher.

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