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Photo of Banana, date and walnut bread by WW

Banana, date and walnut bread

8 - 12
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min
Nothing says brunch like banana bread does and this twist on a much loved favourite does not disappoint. With added dates, walnuts and cinnamon creating wonderful way to start the weekend.



2 medium, lightly beaten


¾ cup(s), over-ripe, mashed

Coconut oil

2 tbs

Skim milk

2 tbs

Fresh dates

20 individual, pitted

Wholemeal self-raising flour

2 cup(s), (320g)


¼ cup(s), (30g) chopped

Ground cinnamon

1 tsp, plus extra to sprinkle


3 medium, sliced

99% fat-free plain Greek yoghurt

1 cup(s), (320g)

Maple syrup



  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 19cm (base measurement) loaf tin with oil. Line base and sides with baking paper, allowing paper to hang over the 2 long sides.
  2. Whisk eggs, mashed banana, oil and milk in a large bowl until combined. Coarsely chop 8 dates. Add flour, chopped dates, walnuts and cinnamon to banana mixture and mix until combined. Spoon into prepared tin and smooth surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 5 minutes before turning out onto a wire rack to cool.
  3. Using a serrated knife, cut loaf into 10 slices. Toast slices in a toaster or under a preheated grill. Halve remaining dates. Top bread with sliced banana, dates, yoghurt and syrup. Sprinkle with extra cinnamon to serve.


TIP: Sliced bread suitable to freeze (without yoghurt, dates, sliced banana or syrup) for up to 3 months. Defrost before toasting.