Date, Banana & Nut Cake

I’ve made this tasty, moist and crumbly cake a few times now.

My grandmother used to make a Date and Walnut loaf in the upright round tins. Dense and sliceable to spread with butter, yum. Sadly, I’m not sure what happened to her recipe and the tins I had wore out years ago. The recipe in my ‘Cookery the Australian Way’ isn’t how I remember it. All the other recipes I found used way too much bicarb soda, and I am not a fan of the taste. So an experiment was in order. It was an experiment that worked, and fortunately I’d noted the ingredients and amounts as I went, I often forget to do this!.

The result is somewhere between the plain and medium foundation recipe for creaming method, with the banana and nut loaf flavourings. A little bicarb soda softens the dates without adding too much of the bicarb taste.


  • 1 cup dates (diced into 6)
  • ⅓ cup milk
  • ½ teaspoon bicarb soda
Cup of dates being diced on wooden board with stainless steel knife.
Diced dates

Cream, in large bowl:

  • 150 gram butter
  • 120 grams brown sugar
Creaming butter and sugar with a creaming blade on the mixer, and in a stainless steel bowl.
Cream the butter and sugar

Mix in:

  • 2 large eggs
  • 2-3 ripe bananas
  • ⅓ cup nuts (I usually use almond or walnuts)
  • date mixture

Sieve in:

  • 1 ½ cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon mixed spice

Mix well.


  • Loaf tin (I use a strip of baking paper to make it easier to lift the cake out)
  • 180 degrees celsius, preheated
  • 60 minutes

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