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.