Banana, raspberry and walnut loaf
Please log in to save or rate. Serves: 12Time to make: 1 hr 20 mins (Hands-on time: 10 mins, Cooking time: 70 mins)
Total cost: $6.00 / $0.50 per serve
(at time of publication)
- 3/4 cup pitted dried dates, coarsely chopped
- 2 cups self-raising wholemeal flour
- 1 teaspoon cinnamon
- 1/4 cup walnuts, coarsely chopped, plus extra 1 tablespoon
- 1 cup mashed ripe banana (about 2–3 bananas)
- 2 teaspoons vanilla extract
- 2 eggs, lightly whisked
- 3/4 cup fresh or frozen raspberries
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 180°C. Grease a 9cm x 19cm x 5.5cm loaf pan and line with baking paper.
Step 2 Set a medium saucepan over low–medium heat. Add dates to pan with 1 cup water; simmer for 5 minutes, or until dates soften and start to break down. Remove saucepan from heat.
Step 3 Combine flour, cinnamon and walnuts in a large bowl. Add date mixture, mashed banana, vanilla extract and eggs; stir until almost combined. Fold raspberries lightly through mixture.
Step 4 Spoon mixture into prepared pan. Smooth surface with the back of a spoon, scatter with extra nuts and bake for 1 hour, 5–10 minutes, or until a skewer inserted into centre of loaf comes out clean.
Step 5 Leave loaf to cool in pan for 30 minutes; turn out and transfer to a wire rack to cool completely. Slice loaf evenly and serve.
HFG tip
Store loaf in an airtight container in a cool, dry place.
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