Sponsored: Banana bread with California medjool dates and walnuts
Makes: 8-10
Serves: 8-10
Prep time: 15 minsTotal time: 
Sponsored
Sponsored: Banana bread with California medjool dates and walnuts
A deeply satisfying banana cake enriched with California medjool dates and walnuts. It’s delicious spread with butter and sprinkled lightly with sea salt flakes, or eaten just as it is.
Makes: 8-10
Serves: 8-10
Prep time: 15 minsTotal time: 
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Ingredients
- 100g soft unsalted butter, plus extra to grease
- 75g caster sugar
- 5 California medjool dates, pitted and roughly chopped
- 3 medium eggs
- 325g mashed ripe banana (about 3 medium-large bananas)
- 100g buttermilk
- 175g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 75g chopped walnuts
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3½. Grease and line a 900g loaf tin (about 9cm x 19cm on the base).
- Place the butter, sugar and chopped dates in a mixing bowl. Using electric beaters, beat them together for 2-3 minutes until light and combined.
- Beat in the eggs one at a time, then beat in the mashed banana followed by the buttermilk. Combine all the dry ingredients in a bowl, then very briefly beat them into the mixture until just combined. Stir through the walnuts.
- Tip the mixture into the prepared tin, level the top and bake for 1 hour until set – a skewer inserted into the centre of the bread should come out clean. Remove from the oven and leave to cool completely in the tin, then slice to serve.
