Banana, raspberry and walnut loaf

Photographer: Mark O'Meara

This dairy-free, low-cost, banana, raspberry and walnut loaf recipe is a great way to get the kids baking in the kitchen. It takes just 10 minutes to make then into the oven, easy and fun!

Serves: 12

Time to make: 1 hr 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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

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Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free flour and check cinnamon and baking powder are gluten free.

HFG tip

Store loaf in an airtight container in a cool, dry place.

Nutrition Info (per serve)

Calories 163 cal

Kilojoules 680 kJ

Protein 5 g

Total fat 3 g

Saturated fat N/S

Carbohydrates 25 g

Sugar 14 g

Dietary fibre 3 g

Sodium 80 mg

Calcium 40 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.