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Food lovers, Artisans & Connoisseurs

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

100g butter

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.


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