Banana, date and walnut bread
This banana, date, and walnut bread combines ripe bananas and dates for sweetness, complemented by earthy walnuts. It's a simple loaf cake, perfect for any time of day.
Cook time 180 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1 banana
1 cup brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
2 eggs
1/3 cup dates
1/3 cup walnuts
Banana, date, and walnut bread is a delicious and nutritious treat that balances the sweetness of ripe bananas and dates with the rich, earthy flavor of walnuts. Perfect for breakfast, a snack, or dessert, this recipe is an easy way to incorporate healthy ingredients like fruits and nuts into your diet.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper for easier removal.
In a large mixing bowl, sift or whisk together the 2 cups of self-raising flour to remove any clumps.
Peel the banana and mash it thoroughly in a separate bowl until it forms a smooth consistency.
In another bowl, whisk together the mashed banana, 1 cup of brown sugar, 1/2 cup of buttermilk, 1/3 cup of vegetable oil, and 2 eggs until well combined.
Gradually add the wet mixture to the dry flour mixture. Stir until just combined. Be careful not to overmix as this can make the bread dense.
Gently fold in the 1/3 cup of chopped dates and 1/3 cup of chopped walnuts until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
Slice and serve your delicious banana, date, and walnut bread as a sweet breakfast treat or a delightful snack.
With simple steps and wholesome ingredients, banana, date, and walnut bread is a delightful addition to your baking repertoire. Enjoy a slice with your morning coffee or as an afternoon snack, and relish the blend of flavors and textures that make this bread so special.
Banana, date and walnut bread FAQ:
Bake the bread at 350°F (175°C) for approximately 50-60 minutes. It's done when a toothpick inserted into the center comes out clean or with a few crumbs.
You can check if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready.
Yes, you can substitute buttermilk with an equal amount of yogurt mixed with a little water, or use milk with a splash of vinegar or lemon juice to mimic buttermilk.
Use a standard 9x5-inch loaf pan for this recipe to ensure even baking.
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months.
Cooking Tips:
- Use very ripe bananas for maximum sweetness and a moister bread.
- Make sure to chop the walnuts and dates into small pieces to ensure even distribution throughout the bread.
- Use room temperature eggs and buttermilk to help the ingredients combine more smoothly.
- Avoid overmixing the batter, as it can make the bread dense. Mix just until the dry and wet ingredients are combined.
- Check the bread at the lower end of the baking time range and use a toothpick to test for doneness. It should come out clean or with a few crumbs attached.
Nutrition Facts
8 ServingsCalories 370kcal
Protein 8g
Carbohydrates 70g
Fiber 2.68g
Sugar 36g
Fat 18g
More recipes
Chocolate dessert muffins
Indulge in moist chocolate dessert muffins with a creamy touch.
21 Apr 2026Choc ganache tarts with peanut brittle
Decadent tarts featuring ganache and crunchy peanut brittle.
21 Apr 2026Wholemeal banana pancakes
Nutritious wholemeal banana pancakes for a wholesome breakfast.
21 Apr 2026Air fryer lemon drizzle cake
Light and zesty Air Fryer Lemon Drizzle Cake for a quick treat.
21 Apr 2026Spiced carrot and pumpkin tart
Enjoy a warm spiced carrot and pumpkin tart in a buttery crust.
21 Apr 2026