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Recipe Instructions

Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the 2 long sides to overhang.

Combine flour and sugar in a large bowl. Add buttermilk, butter, eggs and banana. Stir to combine. Stir in date and walnut. Spoon the mixture into the prepared pan and smooth the surface.

Place an upturned heatproof saucer or ramekin in a slow cooker. Place loaf pan on the saucer or ramekin. Bake for 3 hours on high (or 5 hours on low) or until a skewer inserted in centre comes out clean. Set aside in pan for 10 mins before turning onto a wire rack to cool.

Cut the loaf into slices. Serve with caramelised banana and extra butter.

Recipe Ingredient

300g self-raising flour

220g brown sugar

125ml buttermilk

150g butter, melted

2 Free Range Eggs

2 large bananas, mashed

45g date

25g walnut

Caramelised banana, to serve

Butter, extra, to serve

Cook Time


Prep Time


Total Time



110.79 calories

19.3 grams fat

10.4 grams saturated fat

68.1 grams carbohydrates

35.6 grams sugar

6.7 grams protein

83 milligrams cholesterol

490 milligrams sodium



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Imagine the aroma wafting through the kitchen as this banana, date and walnut bread bakes in your slow cooker or oven!

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