Banana, Date, and Walnut Bread



2 cups self-raising flour

1-teaspoon bicarbonate of soda

½ teaspoon ground nutmeg

2 cups pitted dates – chopped

⅔ Cup brown sugar, firmly packed

2 cups Walnuts – don’t worry about chopping

¾ cup orange juice

60 g butter, melted

2 eggs, lightly beaten

1-cup ripe mashed banana

Butter to serve – optional


One basin recipe

Grease a 14 cm x 21 cm loaf pan; line base and two long opposite sides with baking paper, extending paper 5 cm above the edge of the pan.

Combine sifted flour, soda, and nutmeg in a large bowl; stir in dates, walnuts, and brown sugar.

Make a well in the center, add juice, butter, eggs, and bananas; mix with a wooden spoon until smooth.  Pour mixture into prepared pan.

Cook the loaf in a moderate oven, 180ºC or 350° F, for about 1 hour, or until cooked when tested.

Place a sheet of Al Foil over the cake half way through the cooking process.  This will keep the loaf from burning.

Stand cake in pan for 5 minutes; turn out onto a wire rack to cool.

Serve warm or cold; spread with butter.

This is nice served with cream cheese icing and perhaps walnuts on the top.

Note:  You may also use figs.  Why not try both in the same batter.