Hello fellow Food lovers, Artisan and Connoisseurs,
As everyone is keeping busy especially in our kitchens at present, I wanted to share some of my favourite recipes I’ve accumulated over the years, this cake recipe is one of our all-time favourites in my house, which we also serve in the cafe.
Date, Banana and Walnut Loaf, the original recipe Date & Walnut Loaf was printed in 1978 in a book called Cakes & Desserts, which I came across in a second-hand book shop in Western Australia some 18 yrs. Ago. The original recipe did not contain bananas, which I added by chance when I had a few over ripe bananas in my kitchen that I decided to use up, it made the cake moist n’ sticky and the bananas really enhanced the cakes flavour!
Hope ye enjoy this recipe?
Date Banana and Walnut Loaf
225g dates, stones and chopped
1tsp bicarbonate of soda
Pinch of salt
300ml hot water
275g self-raising flour
50g chopped walnuts
100g soft brown sugar
1 egg beaten
2 small / med bananas mashed
Oven setting at 180c 350F
Grease a 1kg / 2lb loaf tin with butter
Put dates soda and salt into a bowl and pour over hot water and set aside to cool.
Meanwhile, sift the flour into a bowl and rub in butter, then stir in walnuts and sugar until well mixed.
Beat egg and mash bananas in separate bowls, mix the dry ingredients into the cooled date mixture then add the bananas and egg, mix until all combined but don’t over mix, pour into the prepared tin and bake for 1 hour or until an inserted skewer comes out clean.
If you notice the top of cake darkening to fast place some foil or parchment paper on top to prevent it burning
Leave to completely cool on wire rack.