When I was kid one of my closest friends had a Mum who made the best Date and Walnut Loaf. The BEST! She would bake it in tins and we would eat slices of it with butter on the bus on the way to school.
I miss my old friend.
I miss her Date and Walnut Loaf.
I miss her Mum. Her beautiful, gone but never forgotten, Mum. x
Date and Walnut Loaf
- 12 medjool dates, seeds removed
- 1 ripe banana
- 1 cup natural walnuts
- 2 cups almond meal
- 3 tablespoons almond butter*
- 3 eggs
- 1 teaspoon concentrated natural vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 teaspoon baking powder
- Preheat your oven to 175°C or 350°F. Grease and line a loaf tin with baking paper over hanging the sides for easy removal. The base of mine measures 19.5cm x 9.5cm.
- Place half of the medjool dates and the banana into your processor. Pulse until smooth and well combined. Add the remaining dates and the walnuts. Quickly pulse to roughly chop the dates and walnuts, be sure to leave plenty of texture.
- Add the almond meal and combine. Add the almond butter, cinnamon, vanilla and salt, combine. Add the the eggs, combine. Add the baking powder, gentle combine and spoon the mixture into the prepared tin. Smooth over the top with the back of a spoon. Bake for 35 minutes, cover with foil and bake for a further 10 minutes. Remove from the oven and leave to cool slightly in the tin. Gently place the loaf onto a cooling rack and allow to cool a little prior to cutting.
- Serve. Eat. Enjoy.
*Almond spread is readily available in the health food section of the supermarket or at health food stores. You can also make your own, here is our recipe.