Banana, raspberry and walnut loaf
Time to make: 1 hr 20 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
3/4 cup pitted dried dates, coarsely chopped
2 cups wholemeal flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup walnuts, coarsely chopped, plus 1 tablespoon extra
1 cup mashed ripe banana (2-3 bananas)
2 teaspoons vanilla extract
2 eggs, lightly whisked
3/4 cup fresh or frozen raspberries
Total fat 3g
saturated fat N/S
Dietary fibre 3g
1 Heat oven to 180°C. Grease a 9cm x 19cm x 5.5cm loaf pan and line with baking paper.2 Set a medium saucepan over a low-medium heat. Add dates to pan with 1 cup water and simmer for 5 minutes, or until dates soften and start to break down. Remove saucepan from heat.
3 Combine flour, baking powder, cinnamon and walnuts in a large bowl. Add date mixture, mashed banana, vanilla extract and eggs. Stir until almost combined. Fold raspberries through mixture.
4 Spoon mixture into prepared pan. Smooth surface with the back of a spoon, scatter with extra nuts and bake for 1 hour and 10 minutes, or until a skewer inserted into centre of loaf comes out clean.
5 Leave loaf to cool in pan for 30 minutes. Turn out and transfer to a wire rack to cool completely. Slice loaf evenly and serve.
Make it gluten free: Use gluten-free flour and check cinnamon and baking powder are gluten free.
Store loaf in an airtight container in a cool, dry place.