Banana and walnut loaf
A healthy banana bread that is perfectly moist and sweet. Soft caramel-like dates, rich chopped walnuts and cinnamon and nutmeg are folded in to to create a fudgy nutty loaf. This is a delicious snack to nibble on alongside a cup of tea.
Ingredients
- 3 large ripe bananas weighing approximately 350g
- 70 mls almond milk
- 1/2 tablespoon lemon juice
- 85 mls sunflower oil
- 40 g light brown muscovado sugar
- 1 teaspoon vanilla
- 125 g self raising flour
- 100 g strong wholemeal flour
- 1.5 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 35 g walnuts roughly chopped
- 35 g dates roughly chopped
Instructions
- Lightly grease an 8.5”x 4.5” loaf tin with margarine and pre heat the oven to 200°C/ fan 180°C / Gas 6.
- In a large bowl mash the banana to a puree consistency.
- In a jug make the buttermilk by adding the lemon juice to the almond milk and then set to one side.
- Cream the sugar and oil until the sugar has fully dissolved. Add to the mashed banana and whisk. Then add the vanilla and buttermilk.
- In a second large bowl sieve the flour, baking powder, bicarbonate of soda and spices. Stir in the chopped dates and two thirds of the walnuts.
- Gently fold the wet ingredients into the dry. Stir until all ingredients are just combined being careful not to overmix.
- Pour the mixture evenly into the loaf pan. Scatter over the remaining chopped walnuts.
- Bake in the pre heated oven for 30 minutes, then cover with foil to prevent the crust browning too quickly.
- Bake for another 20 minutes. Once well risen and golden brown, insert a skewer into the centre and check to see it comes out clean.
- Remove from the oven and allow to rest for 5 minutes in the loaf tin. Then turn out onto a wire rack and allow to cool completely before serving.
Notes
Best stored in an airtight container for up to 3 days.