We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Banana, Date and Walnut Spelt Loaf

A deliciously nutty and treacly spelt loaf for all times of the day.

Like this? Share it with your friends.

Report abuse


53g Walnuts
88g dates
53g unsalted butter, cubed and cold

Wet mixture
113g ripe banana
50g buttermilk (OR 25g milk and 25g yoghurt)
37g molasses (OR black treacle)
1 large egg
½ tsp vanilla extract

Dry mixture
100g whole grain spelt flour
53g granulated sugar
¼ tsp salt
½ tsp ground cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda

To Finish

1/3 banana, sliced for topping

Demererra sugar for topping

1. Preheat the oven to 175oC
2. Weigh walnuts and bake in the oven for 10-15mins on a small cake tray. When ready, remove and chop.
3. Meanwhile grease a loaf tin and line with a rectangle of baking parchment at the base.
4. De-pit and weigh the dates, chop and leave to one side.

Wet Mix
1. In a small mixing bowl, mash the banana with a fork.
2. Then add the buttermilk, molasses, large egg and vanilla extract. Mix.

Dry Mix
1. In a large stainless steel mixing bowl, sieve the flour and add the sugar, cinnamon and salt. Finally add the baking powder and bicarb. of sugar.
2. Rub the butter into the flour, until texture of breadcrumbs, then add the chopped dates and walnuts and shake to coat.

To Finish
1. Pour the dry mix into the wet mix and combine.
2. Then transfer the combined mix into the loaf tin.
3. Finely slice the 1/3 banana and carefully lay on top of the mixture in a central strip.
4. Scatter with demerara sugar and bake in the oven for 1h.
5. When ready, check fully cooked by testing that a skewer comes out clean.
6. Let the cake cool for 15mins then turn out onto a wire cooling rack.

Added by: James Brook-Fox

Tags: Spelt Nuts Cake fruit

Add comment
Delicious cake

This is a totally delicious cake so thank you James for posting your tecipe. The batter looked worryingly sloppy when I put it in my tin but I am pleased to say the resulting loaf was perfect, nicely domed, no sinking. Delish with a dollop of creme fraiche to contrast with the molassey taste of cake. Replaced dates as none in house with unsulphured apricots, worked very well.

Ms Emma de Giacometti 22 July 2019


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers