Date, walnut and banana loaf
This Date, Walnut and Banana Loaf combines rich dates, crunchy walnuts, and smooth bananas for a flavorful treat. It's a simple, moist loaf perfect for breakfast or snacks, made by blending cooked dates with mashed bananas and flour.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup dates1 cup brown sugar
1 cup water
2 cups self-raising flour
2 bananas
1/3 cup walnuts
1 tsp baking soda
Indulge in the delightful fusion of rich dates, crunchy walnuts, and sweet bananas with this Date, Walnut and Banana Loaf. Perfect for breakfast or as a mid-afternoon snack, this loaf is not only delicious but also packed with nutrients.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium saucepan, combine the chopped dates, brown sugar, and water. Bring to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 5 minutes, stirring occasionally, until the dates are soft. Remove from the heat and let it cool to room temperature.
In a large mixing bowl, sift together the self-raising flour and baking soda. Set aside.
In another bowl, mash the bananas until smooth. Add the cooled date mixture to the bananas and mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped walnuts gently into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your delicious Date, Walnut, and Banana Loaf. Enjoy it as is, or spread with a bit of butter for an extra treat!
Enjoy your homemade Date, Walnut and Banana Loaf, a perfect combination of sweetness and crunch. This loaf is great for sharing with family and friends, or as a wholesome treat just for you.
Date, walnut and banana loaf FAQ:
Bake the loaf in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
The loaf is done when a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more baking time.
Yes, you can substitute walnuts with other nuts like pecans or almonds, or omit them entirely if you prefer a nut-free version.
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for longer storage, wrapping it tightly in plastic wrap and then placing it in a freezer bag.
You can add dark, milk, or white chocolate chips to the batter for a chocolatey twist. A good amount would be about 1/2 cup mixed in with the dry ingredients.
Tips:
- Make sure the date mixture has cooled significantly before adding it to the dry ingredients to avoid activating the baking soda too early.
- For extra flavor, toast the walnuts lightly in a pan before adding them to the batter.
- If you prefer a smoother texture, blend the dates with the water and sugar until smooth after boiling and cooling.
- Store the loaf in an airtight container to keep it fresh for up to a week.
Nutrition per serving
6 ServingsCalories 520kcal
Protein 9g
Carbohydrates 100g
Fiber 5g
Sugar 60g
Fat 9g
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