Date and Walnut Bread

Although this says Bread it’s more of a banana bread than the yeasty kind. I found this recipe fairly simple and really tasty. It’s also a healthier alternative to most ‘breads’ as it consists of mostly natural sugar and uses half wholemeal self raising flour half white. 

The recipe is from Annabel Crab and Wendy Sharpe’s book, “Special Delivery”, and is written below with a few parts, that I consider unnecessary but quite funny, cut out.


60g butter

160g (1 cup, about 25-30 dates) dates, pitted

150g (3/4 cup lightly packed) brown sugar

150g (1 cup) self-raising flour 

150g (1 cup) wholemeal self-raising

1 teaspoon bicarbonate of soda

175g (1 1/2 cups) walnut halves

1 egg, lightly whisked 


1. Preheat the oven to 180 degrees Celsius and line a a large loaf tin (about 29 by 10 cm), or two smaller ones with baking paper. 

2. Put the butter and 250ml (1 cup) of water in a large saucepan over medium heat and wait for the butter to melt. Now add the dates and stir to un-clump them. Add the sugar and stir to dissolve, then remove the pan from the heat.

3. Sift the two flours together. Then, with your sifted flours at the ready, add the bicarbonate of soda to the dates and stir as a lovely fizzing takes place. Quickly add the walnuts, then fold in the flours, followed by the egg.

4. Pour into the prepared tin(s) and bake for 40 minutes (mine took 45 minutes) if you’re making one large loaf, 30 minutes for smaller ones, or until a skewer inserted in the centre comes out clean.