Banana Raspberry and Walnut Loaf

Banana Raspberry and Walnut Loaf teaser

Looking for a tasty treat that ticks all the right boxes? Why not try and throw this together?

Serves: 12
Hands on time: 10 mins
Cooking time: 1 hour, 10 mins


  • ¾ cup pitted dried dates, coarsely chopped
  • 2 cups self-raising flour
  • 1 teaspoon cinnamon
  • ¼ cup walnuts, coarsely chopped, plus 1 extra tablespoon
  • 1 cup mashed ripe banana (approximately 2-3 medium bananas)
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly whisked
  • ¾ cup fresh or frozen raspberries


  1. Pre-heat oven to 180 oC. Grease a 9 cm x 19 cm x 5.5 cm loaf pan and line with baking paper.
  2. Set a medium saucepan over low-medium heat. Add dates to pan with 1 cup water; simmer for 5 minutes, or until dates soften and start to break down. Remove saucepan from heat.
  3. Combine flour, cinnamon and walnuts in a large bowl. Add date mixture, mashed banana, vanilla extract and eggs; stir until almost combined. Fold raspberries lightly 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, 5-10 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.

Note: store loaf in an airtight container in a cool, dry place.

Nutritional information:

  Per Serve
Protein 4.8g
Total Fat 3.8g
Saturated Fat 0.5g
Carbohydrate 28.4
Sugars 12.5g
Fibre 5.4g
Sodium 166mg

Recipe source: Australian Healthy Food Guide – October 2015
Back to news list