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Sticky Banana, Walnut and Date Loaf


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Ingredients

20 slice(s)

  • 190 grams spelt flour, (plain flour may be used)
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 100 grams Walnuts or Pecans
  • 220 grams pitted dates
  • 220 grams raw sugar
  • 2 eggs
  • 120 grams grapeseed oil or light olive oil
  • 310 grams ripe bananas, (about 3 large bananas sliced into bowl)
  • 1.5 tsp vanilla extract or 1 tsp vanilla bean paste
  • 1 tsp cinnamon ground
  • sunflower seeds or pepitas, for topping cake
  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Preheat oven to 180 degrees C. Butter or line a large loaf pan (about 23 x 13 x 16 cm). Set aside.

  2. Put flour, bicarb soda, cinnamon and salt into TM bowl and sift for 5 seconds on speed 5. Add dates, chop for 5  seconds on speed 7. Add walnuts or pecans and chop for 3 seconds on speed 5.  Remove flour mixture to separate mixing bowl.

  3. Put sugar in bowl and mill for 3 seconds on speed 10. Add eggs   and oil, and mix for 40 seconds on speed 6 until light and creamy. Slice banana into  bowl and add vanilla and mash for 3 seconds on speed 6.

  4. Pour the batter mixture into the flour mixture and fold through until they   form a sloppy batter. (This can be done in the TM bowl if you wish.)  Pour into   the prepared tin and sprinkle with some seeds.

  5. Bake for about 1 hour in a moderate oven or until the top is springy and a   fine skewer inserted in the centre comes out clean.  Cool the loaf in the tin on a wire rack for 10 minutes, before turning our onto the rack to cool.

  6. It keeps well in the fridge for about 5 days, and can be frozen for up to 2   months.

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Tip

This is a delicious tea bread made with spelt flour that has a rich, almost caramel-like flavour that is like sticky-date pudding.  It freezes very well, and may be sliced, and placed between freezer sheets and frozen for later. You can just take out a slice or two when you need a little pick me up.  And a little butter on it makes it heavenly!

If you want to be able to send this loaf to school in the lunchbox, either remove the nuts and/or replace them with pepitas or sunflower seeds. My kids are happier without them.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Such a delicious (and relatively guilt free)...

    Submitted by melgardam on 15. March 2020 - 15:35.

    Such a delicious (and relatively guilt free) treat! This recipe is on a weekly rotation in our household. The substitutes I find work well:

    • reduce the sugar to 50g
    • substitute oil for coconut oil & reduce to 60g

    Always deliciously moist & sweet!

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  • Really nice. As per the comments I reducd the...

    Submitted by heydonnamay on 29. February 2020 - 08:43.

    Really nice. As per the comments I reducd the sugar to 80g. I also used GF flour and baked in a square pan.

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  • Delicious ...

    Submitted by TeaSea on 6. May 2018 - 19:19.

    Delicious
    i reduced the sugar to 50g and added a handful of dried cranberries.... yum

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  • Big hit with our family too so delicious

    Submitted by Benpoodle on 30. April 2017 - 11:50.

    Big hit with our family too, so delicious!

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  • Only had half the amount of dates at hand but it...

    Submitted by MrsReps on 5. February 2017 - 20:31.

    Only had half the amount of dates at hand but it turned out beautifully. Big hit with the family. Thanks for a great recipe.

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  • Great Banana Cake - halved

    Submitted by Dinner Belle on 12. June 2016 - 08:46.

    Great Banana Cake - halved the sugar will reduce even more next time, also reduced the olive oil to 100 grams and just used ordinary olive oil. Baked cake in a square baking pan instead of a loaf.  Delicious, hard to stop at one piece.

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  • Beautiful cake, used gluten

    Submitted by annika.schell on 9. June 2016 - 23:11.

    Beautiful cake, used gluten free flour, no nuts and sugar down to 80g and it was fabulous! Will make again and again

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  • Sorry - double post.

    Submitted by gobetween on 22. May 2016 - 14:34.

    Sorry - double post.

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  • Delicious! Halved the sugar

    Submitted by gobetween on 22. May 2016 - 14:30.

    Delicious! Halved the sugar and cooked for an extra 15 minutes. Thank you!

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  • it was so nice and tasty. I

    Submitted by Ritchan on 17. April 2016 - 22:12.

    it was so nice and tasty. I reduced sugar to only 70gm but it was still sweet enough from dates, next time I will reduce to 50gm or even less. I used a half of olive oil and used coconut oil. It was so moist and kids and hubby finished all at once !! Thank you for the great recipe.

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  • Wow, what a great banana

    Submitted by korrick on 11. February 2016 - 07:20.

    Wow, what a great banana bread! I reduced the sugar to 130gm but will go down to 100gm next time as its still very sweet with all the dates. There is a lot of oil as well so might experiment with lowering that although I know it will effect the moistness. It's very nice but am trying to make it a bit healthier  tmrc_emoticons.;)

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  • This turned out great! Even

    Submitted by ingersb on 26. December 2015 - 17:48.

    This turned out great! Even despite me making a couple of mistakes LOL! Will definitely be making this again! Thank you! All the family loved it!

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  • Really nice bread. Only

    Submitted by Gordy00 on 17. October 2015 - 12:26.

    Really nice bread. Only change I made was reduced the sugar to 70 grams and it was lovely. Thanks for sharing

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  • Soooo delicious. Love the

    Submitted by van der Ploeg on 23. August 2015 - 21:38.

    Soooo delicious. Love the different textures.... I only used 100gms of sugar and cooked it for a little over an hour at 160 fan bake.  Love

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  • Love love love this recipe!!

    Submitted by emmz on 14. August 2015 - 09:02.

    Love love love this recipe!! A big hit with little miss too! Have made 3 times in the last fortnight (i reduce sugar to 100g anc still sweet and delish)

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  • Have made this twice now and

    Submitted by TimeyWimey on 9. August 2015 - 17:30.

    Have made this twice now and it is super yummy. Have followed other people's comments and reduced the amount of sugar. I add the flour mixture to the egg mixture at the end and it turns our fine. Try not to over mix it though.

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  • I love this banana loaf! 

    Submitted by Sharni p on 6. June 2015 - 18:53.

    I love this banana loaf! 

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  • best banana bread I have ever

    Submitted by kt4444 on 1. January 2015 - 14:49.

    best banana bread I have ever made and had. Only took 50mins in the oven. Thank you! tmrc_emoticons.) 

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  • So good, still a bit sweet,

    Submitted by Kath5 on 30. November 2014 - 12:16.

    So good, still a bit sweet, even though I cut the sugar in 1/2 and replaced raw with coconut Sugar. Also made it gluten free, buy replacing plain flour with a mixture of brown rice flour and bought gf flour. 

    my new favourite

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  • This loaf is heaven! It is

    Submitted by Baker Girl on 23. August 2014 - 14:54.

    This loaf is heaven! Love It is so beautiful and sticky, and the texture and flavour combinations are just perfect!

    I used macadamia oil and substituted the sugar for about 180gms of a mixture of xyitol and coconut palm sugar- which makes the caramel flavour even better (if that's even possible) - and it still came out amazing!

    Thanks for sharing this recipe, it is definitely going in my favourites folder

    Mixingbowl closed baker girl 

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  • Made this loaf a couple of

    Submitted by superquilter55 on 24. July 2014 - 11:12.

    Made this loaf a couple of times now.  Just beautiful.  Only add 100g sugar and it is certainly sweet enough. Have frozen slices for lunch and it is still moist.  Haven't found it sticky though? Don't keep in the fridge and it is fine for a few days (doesn't last that long though).

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  • I made this for my toddler so

    Submitted by Debatable on 23. June 2014 - 20:54.

    I made this for my toddler so left out the sugar altogether....with the dates and bananas it was perfectly sweet for us, so delicious. I also used macadamias as we had no pecans/walnuts and used plain flour. Hubby has already demolished half the loaf so I will need to make it again. Great recipe, thankyou!

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  • This is the best banana bread

    Submitted by Kellif86 on 18. June 2014 - 21:16.

    This is the best banana bread recipe ever!! Though I also cut down the sugar to 180g...the fam cannot get enough of it

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  • Absolutely delicious. I cut

    Submitted by Maida on 2. May 2014 - 14:01.

    Absolutely delicious. I cut down the sugar and dates to 180 g because I didn't want it to be too sweet. It is perfect. A real keeper.  Thanks Megan.   tmrc_emoticons.)

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  • Easy and delicious!  

    Submitted by Livipie on 23. April 2014 - 12:05.

    Easy and delicious!

     

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  • Our families new favourite

    Submitted by thisismissmel on 8. April 2014 - 11:10.

    Our families new favourite banana bread. super moist and amazing caramel flavour. I used rapadura sugar and half coconut oil.

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  • Lovely & moist. Delicious

    Submitted by Starley on 6. March 2014 - 06:51.

    Lovely & moist. Delicious too!  Thanks for sharing..  tmrc_emoticons.)

    Starley 

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  • YUM, this banana loaf is so

    Submitted by jecarrick on 19. February 2014 - 14:38.

    YUM, this banana loaf is so delicious!  The dates make it lovely and moist and the walnuts through it are yum yum.  I used wholemeal spelt flour and just normal sugar and it was amazing.  Have had many requests for the recipe and to make it again.

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  • This is so amazing that I

    Submitted by LittleMac on 3. November 2013 - 23:10.

    This is so amazing that I have been making it almost weekly! To make it lower in fat, I only put 30g of oil and use apple puree to make up the other 90g and the loaf still comes out just as moist and delicioustmrc_emoticons.) 

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  • love the caramel taste in

    Submitted by Blue Wren on 3. November 2013 - 14:21.

    tmrc_emoticons.) love the caramel taste in this bread. I don't bother with the seeds and just use normal flour. Always turns out well

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  • This is such an easy recipe

    Submitted by Mixing it up on 31. October 2013 - 13:40.

    This is such an easy recipe and is always commented on by friends and family. I like this one as there is still small chunks of nuts throught the cake. Although sticky it is also light and fluffy and the seeds on top really set it off. This is our go to banana cake recipe. tmrc_emoticons.)

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  • This is delicious! The

    Submitted by Jobo on 9. September 2013 - 12:23.

    This is delicious! The crunchy seeds on top are great.

     

    I didn't have the exact ingredients so I used wholemeal Spelt flour, changed the raw sugar to 120g pear juice concentrate, and changed olive oil to coconut oil. If I hadn't overcooked it, it would have been perfect.

     

    Today I will try the nut-free version for school morning tea.

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