High Fiber Banana Date Walnut Bread for First Trimester (Great for Digestion!)

When I first started craving something sweet but steady in my first trimester, I found comfort in baking this High Fiber Banana Date Walnut Bread.

It reminded me of my High Fiber Cinnamon Pumpkin Banana Bread—that same nurturing aroma that fills the kitchen and makes everything feel a little softer.

There’s something grounding about stirring together ingredients that feel like care itself: mashed bananas, chopped dates, warm cinnamon, and a touch of maple.

Why This Banana Date Walnut Bread Recipe for First Trimester Moms Works

• Lots of natural sweetness. Bananas, dates, and maple provide steady energy. 
• High in fiber. Supports digestion and relieves first-trimester bloating
• Helps keep you full longer. The healthy fats and protein in walnuts add to the feeling of satiety. 
• Freezer-friendly. Easy to freeze for quick breakfasts on low-energy days.

Why This Pregnancy and Postpartum-Friendly Banana Date Walnut Bread Is Good For You & The Baby

Each slice tastes like a calm morning after a long night—moist, dense, slightly nutty, and naturally sweet enough to soothe pregnancy cravings without the sugar crash.

The smell alone feels like a hug for your nervous system, especially when your stomach’s been unpredictable and your energy’s running low.

I’ve found that baking has become one of my quiet rituals of reassurance in early pregnancy—like a reminder that my body still knows how to create comfort.

Prep Time: 15 minutes / Cook Time: 55 minutes - 1 hour 5 minutes / Total Time: 1 hour 10 minutes - 1 hour 20 minutes /
Yields: 1 loaf (8-10 slices)

Ingredients 

• 1 3/4 cups whole-wheat flour or all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup plain Greek yogurt
• 1 1/4 cup oat milk or dairy milk
• 1/3 cup dark brown sugar
• 1/4 cup maple syrup
• 1/3 cup melted unsalted butter or coconut oil
• 2 large eggs
• 1 cup chopped dates (pitted)
• 1/2 cup chopped walnuts

Preparation Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan, or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate medium bowl, whisk together the mashed bananas, Greek yogurt, oat milk, dark brown sugar, maple syrup, melted butter, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be thick.
5. Gently fold in the chopped dates and walnuts. Do not overmix!
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips & Variations For the Best Pregnancy-Safe Banana Date Bread with Walnuts

• Adjust consistency: If the batter is too thick, stir in 2 tablespoons oat milk at a time until thick but pourable. 
• Chocolate Banana Date Walnut Bread: Stir 1/4 cup unsweetened cocoa powder into the dry ingredients for a chocolatey variation. You can also fold in 1/2 cup mini chocolate chips into the batter. 
• Peanut butter swirl: Microwave 1/3 cup Homemade Peanut Butter in 10-second increments until warm and runny. Pour it over the batter in the loaf pan. Use a toothpick, fork, or knife to swirl it around, creating a swirly pattern. Bake as usual for an extra nutty, creamy treat. 
• Make muffins: Line a muffin tray with cupcake liners. Fill each with batter until 3/4s full. Bake at 350F for 16-20 minutes or until a toothpick inserted in the center comes out clean. 
• More add-ins: Fold in 1/4 cup chocolate chips, dried cranberries, or raisins for more flavor and texture. 
• Bake in the middle: Never bake banana bread on the bottom or top oven racks. It'll likely burn on the bottom one because the heat is too direct, and remain under-cooked on the top one because it's too cool. Use the middle oven rack for best results. 

What to Serve With This Banana Date Walnut Bread

Here are my favorite ways to enjoy it: 

• With a cup of tea or a glass of almond milk. 
• If I'm craving something warm, with my Decaf Pumpkin Spice Latte or Starbucks Copycat Turmeric Golden Milk Latte. 
• For matcha cravings, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte. 
• Spread with my Chocolate Hazelnut Spread, Sugar-Free Almond Butter, or 1-Ingredient Pistachio Butter. 
• With small spoonfuls of my Banana Nice Cream when my nausea is on the edge. 

FAQs about this Banana Date Walnut Bread for Pregnancy & Postpartum

Here's what other expecting and new moms are wondering about this recipe: 

1. Is banana bread safe to eat during pregnancy?

Yes! Banana bread made with pasteurized dairy and natural sweeteners is safe and even nourishing during pregnancy. This version also adds fiber and omega-3s from walnuts for extra benefits.

2. Why are dates good for pregnancy?

Dates are rich in fiber, potassium, and natural sugars, which can help ease constipation and boost energy.

3. How does this banana date bread help with first-trimester symptoms?

The fiber supports digestion and reduces bloating, while the bananas and dates provide steady energy when fatigue or nausea hits hard.

4. Can I freeze banana bread for later?

Absolutely! Slice it, wrap individually, and freeze for up to 3 months. Just thaw a slice on the counter or reheat gently in the microwave when you need a quick snack.

5. Can I make this banana date bread dairy-free?

Yes — simply use coconut oil instead of butter and plant-based yogurt and milk instead of dairy versions.

6. What makes this banana bread high in fiber?

Whole-wheat flour, bananas, and dates work together to provide gentle, digestion-supporting fiber — perfect for pregnancy and postpartum recovery.

How to Store & Reheat this Pregnancy Banana Date Walnut Bread

• Counter: Store in an airtight container at room temperature for up to 2 days. Keep it away from direct heat and sunlight. 
• Fridge: Refrigerate in an airtight container for up to 7 days. Set it on the counter for 5-10 minutes before serving. 
• Freezer: Wrap the cooled loaf (or slices) tightly in plastic wrap and then transfer to a freezer bag. Freeze for up to 3 months. Thaw slices on the counter for 15 minutes, or the whole loaf for 1-2 hours. 
• Reheating: To warm a slice, simply microwave for 10-20 seconds.

A Note From My Chaotic Kitchen

If you make it, promise yourself you’ll take the first bite warm, with steam rising softly in the morning light.

You don’t have to be productive right now. You just have to be gentle: with yourself, with your body, and with this season of slowing down. 

For more banana breakfast recipes for pregnancy, check out my Peanut Butter Banana Toast, Chocolate Banana Chia Pudding, and Creamy Banana Chocolate Yogurt Parfait.