Nourishing, Pregnancy-Friendly Banana-Date Bread with Walnuts (Super Tender!)

This isn’t just banana bread — it’s comfort, energy, and a little sweetness all baked into one. The ripe bananas make it soft and tender, the chopped dates bring little bursts of caramel-like sweetness, and the walnuts add just the right crunch.

Every slice is hearty but not heavy, naturally sweet but not cloying, and packed with enough goodness to feel like fuel instead of just a treat. It’s the kind of bread that makes your kitchen smell like home.

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

The first time I baked this, the twins were teething, and I was running on fumes. I remember stirring the batter, folding in the glossy dates, and wondering if I even had the energy to wait for it to finish baking. But when I pulled the loaf from the oven — golden, fragrant, with that faint nutty aroma — I felt this unexpected wave of calm.

I cut a slice, spread a little yogurt on top, sipped on my Decaf Pumpkin Spice Latte, and sat cross-legged on the couch, breathing for what felt like the first time all day. It wasn’t just food — it was a reminder that I was still nourishing myself, not just giving everything away.

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 (This is It!)

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 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
• 1/4 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
• 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, salt, cinnamon, and nutmeg.
3. In a separate medium bowl, whisk together the mashed bananas, Greek yogurt, 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 For the Best Pregnancy-Safe Yogurt-Banana Bread with Dates & Walnuts

• More add-ins: Fold in 1/2 cup chopped pecans, mini chocolate chips, dried cranberries, raisins, shredded coconut, or chopped dried apples for more flavor and texture. 
• Chocolate-banana bread: Stir 1/4 cup unsweetened cocoa powder into the dry ingredients and fold in 1/2 cup dark chocolate chips into the batter for a chocolatey treat. 
• Make muffins: Line a muffin tray with cupcake liners. Fill each with batter until 3/4s full. Bake at 350F for 18-20 minutes or until a toothpick inserted in the center comes out clean. 
• Peanut butter swirl: Microwave 1/2 cup 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. 
• Stay in the center: 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. 

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

This bread is a mama’s ally: quick breakfast, midday pick-me-up, or late-night nursing snack. It’s sweet comfort with staying power — the kind that helps you keep going, gently.