Banana, Rum, Date & Walnut Loaf (Moist and Full of Flavour)

 

 

There's something wonderfully comforting about a good tea loaf, and this Banana, Rum, Date & Walnut Loaf is one of those bakes that feels like a little treasure.  Simple ingredients, big flavour, and the perfect way to use up those over-ripe bananas we all seem to have hanging around. 

 

This recipe brings together mashed, freckled bananas, a splash of dark rum, sticky dates and plenty of toasted walnuts for a deep nutty crunch.  The result is a moist, rich loaf with layers of flavour - fruity, warmly sweet, and just a touch indulgent. It slices beautifully once it's had time to rest and like any tea loaf, it's absolutely heavenly sliced and spread with a little bit of softened butter.

Whether you enjoy it with an afternoon cup of tea or tuck it into a lunchbox, this is the kind of bake that feels homely, nostalgic, and deeply satisfying.  If you love cozy bakes with character, this one is sure to become a favourite!

 

What would we do without over-ripe bananas to use?  I don't know. I always buy bananas to eat, but end up not eating them all, not a problem really because I also love to bake with them. When I lived in the U.K. I always had a problem keeping them as my partner would always throw them away thinking they were no good.  

Problem no longer!

I love to use bananas for baking. I love banana bread and muffins, cakes, etc. A friend of mine in New Brunswick gave me a really great recipe for Banana Chocolate Chip cookies once, that I really need to share on here. They are delicious, and I can't believe I haven't already shared the recipe.

This banana loaf is a recipe I picked up when I was over in the U.K. and it is gorgeous. Rich and delicious and generously studded with sticky dates and toasted walnut pieces. It's sweetened with dark brown sugar and sweetened condensed milk for a dense, moist texture.

It.s rich and sweet and loaded with texture and a beautiful banana flavour.  I love the toasted walnuts, but you could certainly use pecans if you wanted to, or even leave them out altogether if you don't like nuts.  The rum adds a bit of a chef's kiss to an already delicious loaf that goes beautifully with the banana.

I enjoyed this, cut into thin slices and buttered. That's a very Canadian thing to do. I think it would also make lovely tea sandwiches perhaps with some cream cheese in the middle. 

In any case, this is a great banana loaf that I think you will enjoy. At least I hope you will!

 

INGREDIENTS NEEDED

TO MAKE

🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞

Everything is pretty straightforward. With the exception of the rum and self rising flour. I have provided subs for those, just read through.

• 1 cup (150g) stoned dates, chopped
• 2 TBS boiling water
• the finely grated zest and juice of one lemon
• 1 tsp bicarbonate of soda (baking soda)
• 2 medium very ripe bananas
• 1 TBS dark rum
• 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
• 1/4 cup, packed (55g) dark soft brown sugar
• 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
• 2 large free range eggs, lightly beaten
• 2 cups, less 2 TBS (225g) self raising flour
• 1 tsp baking powder
• 1 cup (115g) toasted walnut pieces (1 cup)

🍌🍞NOTES ON INGREDIENTS🍌🍞

Stoned Dates

Sticky chopped dates give the loaf its deep sweetness and gorgeous moist texture. They're softened before baking to help them blend smoothly into the batter.

Lemon (Zest & Juice)

The lemon brightens the flavour and balances the richness of the dates and bananas. It's added directly to the date mixture, helping to soften and lighten it.

Bicarbonate of Soda

Mixed with the dates and boiling water, it causes the mixture to foam and improves texture by reducing acidity and helping the dates soften.

Very Ripe Bananas

The more freckled the better, even almost black bananas work beautifully for baking, adding moisture and natural sweetness.

Dark Rum

Just a tablespoon adds warmth and depth. You don't need a full bottle - even a small sample bottle or rum flavouring works perfectly.

Baking Spread

A soft baking spread (like Country Crock) creates a tender crumb and blends easily with the sugar and condensed milk during creaming. You can of course use butter in it's place if you wish.

Dark Soft Brown Sugar

Adds caramel richness and moisture. Its deeper flavour complements the dates and rum beautifully.

Sweetened Condensed Milk

This is the secret to the loaf's moist, rich texture. It sweetens the batter and helps bind everything together smoothly when creamed with the baking spread and sugar.

Eggs

Lightly beaten eggs help create structure and lift, blending into the creamed mixture before the date-banana mixture is added.

Self-Rising Flour & Baking Powder

These ensure the loaf rises properly and stays light despite the dense fruit and nuts.  They're sifted in to avoid dry streaks and ensure even mixing.

Toasted Walnuts

Toasting the walnuts intensified their flavour and adds a lovely crunch throughout the loaf.

HOW TO MAKE

🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞

Its not rocket science. Follow the directions succinctly and you should end up with a beautiful loaf.

1. Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper. (Baking paper will help you to be able to lift it out easier when you are ready.)
2. Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely. (Its important to let it cool to room temperature before using it.)
3. Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture. (Mix to combine well and evenly.)
4. Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
5. Gradually mix in the eggs and then the date mixture. (This will make sure everything is properly mixed together.)
6. Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour. (Most tea loaves don't need to be overly mixed but this one does require an even mixing.)
7. Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top. (Ensures a perfect rise. Sometimes I will run a knife down the middle to help form an attractive crack in the center.)
8. Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean. (This is a dense loaf.)
9. Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped. (I love to let it rest overnight before slicing.  You get much neater slices that way.)

🍌🍞HINTS AND TIPS FOR SUCCESS🍌🍞

Choose very ripe bananas

The more freckled the better - even almost black banana work beautifully for baking. They add deeper sweetness and moisture to the loaf.

Freeze bananas if you can't use them right away

If they're getting too ripe, peel them and pop them into a freezer container. They thaw perfectly for baking later on.

Blitz the bananas with rum for extra flavour

Processing the bananas with a tablespoon of dark rum makes them smooth and adds a warm, subtle richness. You don't need a full bottle - even a small sample bottole of rum flavouring works fine.

Let the date mixture foam fully

When you mix the dates with the boiling water, lemon zest, lemon juice and soda, it will foam. This is exactly what you want.

Toast the walnuts for deeper flavour

You can use them raw, but toasting them for 8 to 10 minutes in a hot oven makes their flavour even nuttier. Let them cool completely before using them.

Cream the baking spread, sugar, and condensed milk well

This step ensures a smooth, rich base for the loaf. Proper creaming helps the loaf bake evenly and gives it a tender crumb.

Sift the flour and baking powder

Sifting prevents dry streaks and helps the batter mix together evenly, especially since this loaf contains dense fruit and nuts.

Let the loaf "ripen" overnight before slicing

This is one of the most important tips. Tea loaves slice much better when fully cold. Leaving them overnight ensures that they set beautifully and slice into neater slices.

 

🍌🍞FREQUENTLY ASKED QUESTIONS🍌🍞

CAN I USE BANANAS THAT ARE VERY DARK OR ALMOST BLACK?

Yes, in fact, they're perfect for this loaf. The more freckled the better, and you can even use bananas that are almost black for maximum sweetness and moisture.

WHAT IF MY BANANAS RIPEN BEFORE I AM READY TO BAKE?

Peel them, pop them into a freezer container, and freeze them. They thaw beautifully and are ideal for baking later on.

DO I NEED TO BUY A FULL BOTTLE OF RUM?

No, the recipe uses just 1 TBS.  You can buy a small sample bottle, or even use rum flavouring mixed with water to make up the tablespoon.

CAN I USE BUTTER INSTEAD OF BAKING SPREAD?

Yes, you can use butter instead of baking spread, but results may vary somewhat. Always check the fat content of the baking spread and adjust the liquid content in your recipe accordingly to maintain the desired consistency. 

WHY DOES THE DATE MIXTURE FOAM?

Because its mixed with boiling water, lemon and bicarbonate of soda. The soda counteracts tannic acidity, evens out colour, and helps soften the dates to they blend smoothly into the loaf.

DO I HAVE TO TOAST THE WALNUTS?

Not at all, but I find that toasting nuts before I use them makes them nuttier and more flavourful. Just 8 to 10 minutes in a hot oven or skillet does the trick.

WHY DOES THE LOAF SLICE BETTER THE NEXT DAY?

Tea loaves can have a tendency to crumble if they are cut too soon. Letting it "ripen" overnight helps it to set fully, making for beautifully neat slices the next day.

HOW SHOULD I SERVE IT?

Thinly sliced and spread with softened butter is how we enjoy it.  That's the Canadian way and I whole-heartedly support it!

CAN THIS LOAF BE FROZEN?

Yes, simply allow to cool completely. Wrap in some cling film and then in aluminum foil. Label, date and freeze. It will keep well, frozen for up to 3 months, or even a bit longer. Thaw on the countertop overnight when you wish to enjoy it.

 

🍌🍞A FEW OTHER BANANA  BREAD RECIPES TO ENJOY🍌🍞

It never hurts to have a few extra banana bread recipes up your sleeve!  These are great! 

CHOCOLATE CHIP BANANA BREAD - This banana bread is everything you want in a cozy bake - incredibly moist, packed with rich banana flavour, and dotted all the way through with melty semi-sweet chocolate chips for the perfect sweet bite. Made with a tender sour-cream batter that rises beautifully. It bakes up fragrant, soft, and irresistibly comforting. Every slice is a warm, chocolate-studded treat that feels like pure homemade goodness.

ONE BANANA BANANA BREAD - This charming banana bread recipe proves that you don't need a bunch of bananas to bake something wonderful - just one, very ripe banana creates a loaf that's moist, tender and full of warm banana flavour. A simple batter that comes together in minutes and then bakes up with a sweet cinnamon sugar crust that adds the perfect touch of crunch and aroma. Even in a small pan it rises beautifully and slices like a dream. A cozy, no-waste treat.

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Yield: One 9 X 5-inch loaf

Author: Marie Rayner

Banana, Rum, Date & Walnut Tea Loaf

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

Moist and delicious and filled to the brim with sticky dates, crunchy walnuts and rummy bananas! Beautiful cut into thin slices and spread with softened butter.  I like to let the loaf sit overnight for slicing.

Ingredients

• 1 cup (150g) stoned dates, chopped
• 2 TBS boiling water
• the finely grated zest and juice of one lemon
• 1 tsp bicarbonate of soda (baking soda)
• 2 medium very ripe bananas
• 1 TBS dark rum
• 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
• 1/4 cup, packed (55g) dark soft brown sugar
• 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
• 2 large free range eggs, lightly beaten
• 2 cups, less 2 TBS (225g) self raising flour
• 1 tsp baking powder
• 1 cup (115g) toasted walnut pieces (1 cup)

Instructions

1. Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper.
2. Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely.
3. Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture.
4. Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
5. Gradually mix in the eggs and then the date mixture.
6. Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour.
7. Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top.
8. Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean.
9. Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped.

Notes

You can easily make your own self raising flour. For every cup of flour you need (120g) simply add 1 1/2 tsp baking powder and 1/4 tsp salt.

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