Banana, date, and walnut loaf

Special equipment • electric mixer • 8½ x 4½ x 2½-in (18 x 9cm) loaf pan

SERVES 8–10

7 tbsp butter, at room temperature

½ cup granulated sugar

2 large eggs

2 cups self-rising flour, sifted

2 very ripe large bananas

1 cup pitted dates (preferably Medjool), chopped

1 cup walnut halves and pieces, coarsely chopped

1 tsp baking powder

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8½ x 4½ x 2½- in (18 x 9cm) loaf pan with parchment paper. In a bowl, beat the butter and sugar with an electric mixer until pale, light, and fluffy. Add the eggs one at a time, beating well and adding 1 tablespoon of the flour after each addition. This will prevent the mixture from curdling.

2 In a small bowl, mash the bananas with a fork, then stir into the batter along with the dates and walnuts. Fold in the remaining flour and the baking powder, then scrape the mixture into the pan. Smooth the top, pressing well into the corners. Bake for 1 hour–1 hour 15 minutes, or until risen and firm to the touch. If the top of the cake starts to brown too much before it is fully cooked, cover with foil. Let cool in the pan, then remove and cut into slices.

Banana, date, and walnut loaf