Banana Date Bread – Healthy & Sugar Free

A healthy spin on the classic, this super moist Banana Date Bread uses only natural sweeteners and is made with healthier spelt flour. A dairy-free version is also available. Healthy, sugar-free, and crazy delicious!

I think we all know by now that I really like my fruit breads. They are always perfect for breakfast, a midday snack, or a light dessert. And it seems that you like fruit breads too! My moist banana bread is the most popular recipe on this site. It has over 100,000 repins on Pinterest alone!

Because that banana bread was so popular, I decided to give you (and me) a slightly healthier version. No plain flour or sugar here, just spelt flour and dates to keep things yummy for my sweet tooth. All the healthy ingredients make it even easier to justify a big slice for breakfast!

Using Dates as a Sugar Alternative

Dates are a wonderful healthy sweet. All those natural sugars from the date fruit are concentrated in the drying process.

At my house, we always have a box in the fridge for when the urge to snack on something sweet takes us. Frequently I will blend them with yogurt or milk to add to pancakes and other foods. I also make my favorite homemade chocolate hummus with them. It makes it that much easier to get the kids to eat healthy foods.

Dates are also great for energy balls like my chocolate energy bites. Instead of using honey as the recipe calls for, you could blend dates with just a bit of water to create a paste. Energy balls are perfect for school lunches or gym snacks. You can just grab a couple on the go.

Because I wanted to avoid processed sugar for this recipe, I didn’t want to top the bread with streusel or frosting as I have done before. Instead, I topped it with date pieces! You don’t have to do so on your loaf, but I really recommend it – everyone wants a slice with some dates in my house. Like any fruit, the exposed dates caramelize just a little bit in the oven making the flavor even more amazing.

What is Spelt Flour?

Spelt is frequently considered an “ancient grain” because it is a crop that can occur naturally without human crossbreeding. It is a variety of wheat that is more nutrient-dense than standard mass-produced red wheat. Spelt has a deeper flavor than standard wheat and is great for use in muffins or healthy cakes.

Just like wheat flour, spelt comes in two varieties: whole and white. Whole spelt four is ground with the bran (outer coating of the grain) and contains extra nutrients and fiber. White spelt flour, on the other hand, has the bran removed. BUT. The good news is, nutrients are spread out throughout all the layers of the spelt grain, so they remain even in finely ground white spelt flour. There is also a third variety – light spelt flour, which is a mixture of whole and white ones.

I usually use the white variety because it’s a perfect substitute for all-purpose flour. In most recipes, white spelt flour can replace all-purpose in a 1:1 ratio.

Spelt is not gluten-free, but it has different gluten proteins and fewer of them than standard wheat. While not a good substitute for those looking to avoid gluten completely, some people with mild gluten sensitivity find spelt an acceptable alternative. I like using it because of the high nutrient content and unique flavor. As you know, I will always choose something flavorful and healthy!

And spelt is the perfect flour for a banana bread. Nutty, nutrient-dense, and low gluten for a wonderfully crumbly, naturally sweetened fruit loaf. I bet it will barely last two days in your house!