Last Updated on 23 April, 2026 by Elby | The Tasteful Pantry
Banana date muffins are a great lunchbox filler and this recipe is so quick and easy to follow. Moist, sweet and spicy – they always hit the spot. The mix of ripe (or even better, overripe) bananas, dried dates and complementary spices are beautifully balanced. The dates add an extra depth of sweetness with a caramel-like flavour, while the spices bring the earthiness. Ensuring the overall flavour is not too sweet. That said, if you want an extra special treat, top the muffins with my cream cheese icing.
Sticky date pudding is one of my favourite desserts. And while these Banana and Date Muffins do not have the same toffee-like richness or stickiness of sticky date, I use a similar method to make them as I do for the pudding.
You can serve the banana date muffins for brunch, as a lunchbox treat or an afternoon snack. Or even take a plate to the next picnic. Freeze the muffins in an airtight container for up to 3 months – if they last that long.
Some Of My Other Favourite Muffins
Muffins are such an easy bake and they are so versatile. Whether you include adding bits and pieces to the banana date muffins or create completely new ones to use up other ingredients in the fridge, there is always a muffin that can be made.
- Fluffy Blueberry Lemon – Fresh, bright, and wonderfully soft, these muffins bring together juicy bursts of blueberries with the slight zing of real lemon. Perfect for snacks when you want something quick and easy without much fuss.
- Spiced Apple – The apples keep the crumb soft while providing juicy bursts, and the spices give that warm, homely aroma that fills the kitchen in the best way. They are ideal for lunchboxes, weekend baking, or using up a couple of apples that have been patiently waiting in the fruit bowl.
- Raspberry White Chocolate – These muffins are a tiny bit indulgent. Tart, vibrant raspberries meeting creamy pockets of melted, rich white chocolate. They come out with a beautifully tender crumb and that irresistible mix of sweet and tangy. Lovely for afternoon tea, special occasions, or simply treating yourself on a Tuesday.
- Banana– Soft and naturally sweet, banana muffins are reliable. They’re brilliant for using up bananas that are past their prime and deliver that classic, homely flavour with minimal effort. Add nuts, spices, or chocolate if you like, or keep them simple – either way, they always disappear fast.
- Orange White Chocolate – Bright citrus and creamy white chocolate is a combination that doesn’t get enough attention. These muffins come out fragrant, tender, and a little bit luxurious thanks to the melted chocolate. The orange lifts everything, making them feel fresh rather than overly sweet. Perfect for brunch, gifting, or cheering up a midweek morning.
Banana Date Muffins Recipe Ingredients
You only need everyday ingredients to make the banana and date muffins. You’ve probably already got most of them in your fridge or pantry.
- 200 grams dates – dried and pitted, chopped into small pieces so they soften quickly when simmered
- 180 ml water – this helps soften the dates and creates that lovely sticky base
- ½ tsp bicarb soda – helps the dates break down and lightens the batter
- 50 grams unsalted butter – chopped so it melts easily into the warm dates
- 1 tsp vanilla – adds warmth and rounds out the sweetness
- 2 eggs – at room temperature
- 1 cup mashed banana – ripe at the very least, but overripe is even better overripe is best for extra flavour and moisture
- 120 ml vegetable oil – keeps the muffins tender and soft
- ½ cup white sugar – balances the fruitiness without making them too sweet
- 1 tsp ground ginger – for a gentle spice
- 1 tsp cinnamon – for warmth and depth
- ¼ tsp salt – enhances the flavours
- 2 cups plain/all-purpose flour
- 2 tsp baking powder – for lift and fluffiness
How to Make Banana Date Muffins
Preheat your oven to 200°C (or 180°C fan-forced). Lightly grease a 12-hole muffin tray or line it with paper cases so the muffins release easily after baking.
Place the chopped dates and water into a medium saucepan. Bring them to a gentle simmer over medium heat for about five minutes, or until the dates have softened and most of the water has cooked away. Stir occasionally and make sure they don’t catch on the bottom of the pan. Cooking the dates in water first breaks them down and softens them to a perfect texture for these muffins.
Take the saucepan off the heat and immediately stir in the bicarb soda and chopped butter. The mixture will foam slightly, and the butter will melt into the dates. Set the pan aside for about 10 minutes to cool a little before adding the remaining ingredients.
Once cooled slightly, mix in the vanilla and eggs using a wooden spoon until everything is smooth and well combined. Add the vegetable oil and mashed banana and continue stirring until the batter looks cohesive.
Sprinkle in the sugar, ginger, cinnamon, and salt, then stir again so the spices are evenly distributed. A generous amount of ground ginger along with cinnamon provides a spicy, earthy flavour that complements the richness of the dates. Due to the method of cooking the dates, they are a mix between sticky date dessert and a muffin. Making them (deliberately) less fluffy than some muffins. This doesn’t make them any lest tasty!
Sift the flour and baking powder directly into the bowl. Fold the dry ingredients through until you have a smooth, thick batter. Avoid over-mixing at this stage so the muffins stay light.
Spoon the batter evenly into the prepared muffin tin. Bake for 20 minutes, or until the banana date muffins are golden on top and a skewer inserted into the centre comes out clean. Let them sit in the tin for a few minutes before transferring them to a rack to cool.
More Easy Banana Recipes
Fruits are great for baking as they can keep crumbs tender and moist and add natural sweetness. But it’s also a great way of using fresh produce that is not so fresh anymore. Bananas are a classic for this – once they become overripe, they do not look very appealing to eat, but make things taste so much better… enter:
- Banana Cake
- Banana Mango Smoothie
- Banana Muffins
- Blueberry Coconut Smoothie
- Banana Bread
- Banana Choc Hazelnut Smoothie
Banana and Date Muffins Recipe FAQs
Can I use fresh dates instead of dried ones?
Yes, you can, but the texture will be slightly different, there is more moisture in fresh dates and they are not as sweet. If you use fresh Medjool dates, reduce the water slightly and simmer only until they break down a bit. The flavour will still be deliciously caramel-like.
Do the bananas need to be overripe?
Overripe bananas work best because they add more sweetness and moisture and they blend in better the ‘regular’ ripe bananas. But regular ripe bananas are fine to use if they are all you have.
Can I leave the dates out of the banana and date muffins?
If you don’t have any dates or don’t want to include them in the muffins, try my banana muffins instead.
What’s the best way to store banana and date muffins?
Once cooled completely, keep them in an airtight container at room temperature for two days, or in the fridge for up to five. They freeze beautifully too – wrap each muffin individually and freeze for up to three months. Or if you will be using them within two weeks, freezing them in an airtight container is sufficient. A quick microwave zap makes them taste freshly baked.
Can I add nuts or chocolate chips?
Absolutely. Chopped walnuts are delicious in the banana and date muffins. Pecans and dark chocolate chips also blend really well with the date–banana flavour. Just stir them through at the end before spooning the batter into the tin.
Why did my banana date muffins turn out dense?
The most common reason is over-mixing once the flour goes in. Fold the dry ingredients through gently until everything is just combined. Also double check that your baking powder is fresh – an older tin can affect the rise.
Can I make these date muffins dairy-free?
Yes! Swap the butter for a dairy-free alternative. The muffins stay just as soft and moist thanks to the banana and oil.
Can I bake this recipe as a loaf instead of muffins?
You can. Pour the batter into a greased loaf tin and bake at the same temperature, but for longer – usually around 40-45 minutes. The banana and date loaf will be ready when a skewer comes out clean.
Feedback and More: Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know what you thought of the banana date muffins recipe . Cheers, Elby!
If you liked these treats, check out some of my other muffin recipes and afternoon snacks. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Banana Date Muffins
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 200 grams dates - dried and pitted, chopped
- 180 ml water
- ½ tsp bicarb soda
- 50 grams unsalted butter - chopped
- 1 tsp vanilla
- 2 eggs
- 1 cup banana - mashed, ripe or overripe (see notes)
- 120 ml vegetable oil
- ½ cup white sugar
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp salt
- 2 cups flour - plain, all purpose
- 2 tsp baking powder
Instructions
- Preheat oven to 200°C | 180°C fan forced. Lightly grease a 12-hole muffin pan.
- Place the dates and water in a medium saucepan and simmer for approximately 5 minutes or until the water has mostly evaporated. Keep an eye on them and don't let them burn.
- Remove from the heat and stir in the bicarb soda and butter until the butter has melted and set aside to cool for 10 minutes.
- Beat in the vanilla and eggs with a wooden spoon until well combined, then mix in the oil and banana.
- Add the sugar, ginger, cinnamon and salt. Stir to combine.
- Sift in the flour and baking powder and mix to a smooth batter – without over mixing. Spoon the batter evenly into the prepared pan and cook for 20 minutes, or until cooked through. For a sweeter touch add some Cream Cheese Icing.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Just made a batch of these tonight! They are delicious! They are light and fluffy and have just the right amount of sweetness. The recipe was very easy and they came out beautiful. The one thing I would note is that I used standard size muffin cups, and I was able to get 18 muffins out of this recipe as opposed to12, which meant that I did have to reduce the baking time by about 3 to 5 minutes. Mine were likely a bit smaller than what I believe this recipe is intended for. I’ll try the larger tin next time. Either way it’s a great recipe!
Hi Tammy – thanks for the feedback. So glad you enjoyed them!!
I just soaked the dates in hot boiled water for 15 mins (while I got all the other ingredients ready) and then drained 90% of the water and they were soft enough to break down. And I made mini muffins instead (as I needed that size) and they were very moist on the inside and a little crispy on the outside. Just perfect!
Great idea Sylvia – thanks for sharing. I’ll have to give that a go!
There is no mention of a half cup of oil in the directions???
Oh no! Thanks so much for letting me know Kylie – I have updated the instructions… I hope you were still able to give them a go :)