Sweet, Snacks

Walnut & Date Banana Loaf

I know what you're thinking, Is there really room for another banana bread recipe. Absolutely there is!

Especially this one, it has an almost sticky toffee vibe, especially when toasted and slathered in butter.

It's super adaptable as always, don't like walnuts use pecans or omit altogether, hate dates, add raisins.

I always have bananas going brown and if my freezer is already packed with frozen ones, than this is what I make. Fail safe, a cinch to make and a super little pick up me up to take me through the week.

10-12 slices



4 ripe bananas

¼ cup oat /almond milk

¼ cup light oil like groundnut or melted coconut oil

1 tsp vanilla extract

1 tsp apple cider vinegar or lemon juice

1 tbs flaxseeds


2 cups self raising flour

½ cup soft brown sugar or coconut sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp grated nutmeg

Pinch of salt

Add ins and topping

½ cup roughly chopped walnuts

4 roughly chopped medial dates

½ -1 banana thinly sliced

1 tbs soft brown sugar to sprinkle on top


  1. Preheat the oven to 180°C
  2. Crease and/or line a loaf tin, I use a silicone one so don‘t bother with the lining.
  3. In a bowl mash the bananas and combine with the remaining wet ingredients.
  4. In a separate larger bowl combine all the dry ingredients and add in the nuts and dates. You can leave a few nuts out to top at the end.
  5. Fold the wet into the dry and stir till just combined, don‘t over work.
  6. Empty the batter into your prepared tin. cut the banana in half length ways and place on top. Finish with the remaining nuts if you have any.
  7. Finish with a sprinkle of the sugar and place in a preheated oven. Cook for about 40-45 minutes. After which time insert and stick or skewer, in may be a little sticky still. If the top is well cooked and the bananas are caramelised cover with foil and continue for a further 15 minutes.
  8. Test again and when its ready remove from the oven and allow to cool a little before removing from the tin.
  9. Serve warm on its own or with dollops of yogurt, extra nuts and a drizzle of maple syrup.

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