Banana and Chia Loaf Cake with Dates and Walnuts

My Banana and Chia Loaf Cake with Dates and Walnuts is a delicious treat you can enjoy as part of a healthy eating plan.

Banana and Chia Loaf Cake with Dates and Walnuts, a delicious cake full of wholesome ingredients from Indigo Herbs #adThis is a sponsored post in collaboration with Indigo Herbs, suppliers of organic and quality assured natural health products. All the opinions expressed are my own. 

Eating healthy foods and exercising regularly is important to me. About a year ago, I began a healthy eating and exercise programme that has brought me to new levels of strength and fitness, and resulted in a weight loss of over 2 stone (over 28 pounds). One of the things I learned was that including healthier treats in your diet makes it easier to stay on course. It’s all about balance, and balance isn’t about feeling deprived.

Indigo Herbs

My Banana and Chia Loaf Cake with Dates and Walnuts is full of wholesome ingredients, many of them from Indigo Herbs. I have become a fan of Glastonbury-based Indigo Herbs’ natural health products and healthy ingredients over the last year or so, and I’m convinced that some of them helped me achieve my goals. One of my favourite products from their range is their Super Vital Powder. With Beetroot, Acai and Baobab, it is full of Vitamin C and anti-oxidants, it’s a great addition to a post-workout smoothie, your favourite soups, casseroles or baked goods.

But back to the cakes…

Banana and Chia Loaf Cake with Dates and Walnuts, a delicious cake full of wholesome ingredients from Indigo Herbs #ad

Banana and Chia Loaf Cake with Dates and Walnuts

With chia seeds, honey, walnuts, dates, coconut oil and coconut sugar, my Banana and Chia Loaf Cake with Dates and Walnuts is nutrient dense as well as full of flavour. Orange rind gives a lovely citrus hit and the warming spices – cinnamon, ginger and nutmeg – stimulate your metabolism as well as tasting good.

Although the batter for my Banana and Chia Loaf Cake with Dates and Walnuts does fit in one loaf pan, my experience is that it cooks better and browns more evenly if you divide the batter between two pans. Do let the cakes cool completely before slicing – in fact if you can it’s a great idea to bake the cakes the day before you want to eat them. They taste even better when the flavours have had a chance to meld together. The cakes will keep in a sealed container at room temperature for four to five days.

Delicious served as a healthier snack or dessert, Banana and Chia Loaf Cake with Dates and Walnuts is also a real treat for breakfast from time to time. It is after all, all about balance.

Banana and Chia Loaf Cake with Dates and Walnuts Ingredients

200 grams all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon ground nutmeg
1 heaped tablespoon Indigo Herbs Organic Chia Seeds
1 tablespoon Indigo Herbs Super Vital Powder
175 grams Indigo Herbs Organic Coconut Oil
100 grams Indigo Herbs Organic Coconut Sugar
2 large eggs, beaten
3 tablespoons runny honey
3 large, ripe bananas, mashed (about 250 grams mashed banana)
the grated rind of one organic orange (optional)
145 grams pitted, chopped Organic Dates
60 grams Organic Walnuts, roughly chopped

Banana and Chia Loaf Cake with Dates and Walnuts Instructions

Preheat the oven to 170°C (160°C for fan ovens, gas mark 3).
Grease and flour two – 2 pound loaf pans (roughly 22.5 cm x 13 cm x 6 cm each).
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, chia seeds and Super Vital Powder. Set aside.
Cream the coconut oil and coconut sugar using an electric mixer.
Beat the eggs and honey into the coconut oil mixture. Stop the mixer and scrape down the sides of the bowl with a rubber spatula regularly.
When the mixture is light and fluffy, gradually add the flour mixture, a bit at a time, beating well after each addition.
Beat in the mashed bananas and orange rind.
Remove the bowl from the electric mixer and stir in the chopped organic dates and walnuts with a wooden spoon.
Divide the mixture between the loaf pans. Carefully level the tops a bit with the flat of a knife. The pans will only be about half full.
Bake for 30 to 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. It’s a good idea to check the cakes after 25 if your oven is very fierce.
Cool in the pans for at least 30 minutes before removing the cakes and leaving them on a wire rack to cool completely.
Wait until the cakes are completely cool before slicing.
Store in an airtight container.

Printable Recipe

5.0 from 10 reviews
Banana and Chia Loaf Cake with Dates and Walnuts
 
Author:
Serves: 2 loaf cakes
Ingredients
  • 200 grams all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground nutmeg
  • 1 heaped tablespoon Indigo Herbs Organic Chia Seeds
  • 1 tablespoon Indigo Herbs Super Vital Powder
  • 175 grams Indigo Herbs Organic Coconut Oil
  • 100 grams Indigo Herbs Organic Coconut Sugar
  • 2 large eggs, beaten
  • 3 tablespoons runny honey
  • 3 large, ripe bananas, mashed (about 250 grams mashed banana)
  • the grated rind of one organic orange (optional)
  • 145 grams pitted, chopped Organic Dates
  • 60 grams Organic Walnuts, roughly chopped
Instructions
  1. Preheat the oven to 170°C (160°C for fan ovens, gas mark 3).
  2. Grease and flour two - 2 pound loaf pans (roughly 22.5 cm x 13 cm x 6 cm each).
  3. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, chia seeds and Super Vital Powder. Set aside.
  4. Cream the coconut oil and coconut sugar using an electric mixer.
  5. Beat the eggs and honey into the coconut oil mixture. Stop the mixer and scrape down the sides of the bowl with a rubber spatula regularly.
  6. When the mixture is light and fluffy, gradually add the flour mixture, a bit at a time, beating well after each addition.
  7. Beat in the mashed bananas and orange rind.
  8. Remove the bowl from the electric mixer and stir in the chopped organic dates and walnuts with a wooden spoon.
  9. Divide the mixture between the loaf pans. Carefully level the tops a bit with the flat of a knife. The pans will only be about half full.
  10. Bake for 30 to 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. It's a good idea to check the cakes after 25 if your oven is very fierce.
  11. Cool in the pans for at least 30 minutes before removing the cakes and leaving them on a wire rack to cool completely.
  12. Wait until the cakes are completely cool before slicing.
  13. Store in an airtight container.

Thanks to Indigo Herbs for sponsoring this post. Full Disclosure Policy.

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Article by April Harris

April has written 1259 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. This is such a lovely recipe! I’d love a slice!

  2. I love loaf cakes — I think they’re perfect for breakfast, as a snack in the afternoon or for dessert. Great flavors too!

  3. Yummy! I love loafs like this and I especially love the dates in here. Dates are one of my favorites!

  4. They look and sound just delicious! I love all of the healthy ingredients you have added! Congratulations on your new, healthy lifestyle!

  5. I love chia seeds, but have never used them in baking. This cake sounds so nice. O bet it is delicious

  6. This is wonderful, April! I make a similar Banana bread, but without the chia! Sounds great!

  7. Goodies are necessary to keep me on track, too! And this banana chia loaf is a double winner – healthy and delicious. Plus, it the chia seeds are organic AND sourced in the magical Glastonbury area, I know your cake is grrrrreat!

  8. Such an inspirational blog post. Congrats on committing to a healthier lifestyle! The Banana and Chia Loaf Cake with Dates and Walnuts looks so good, and love the healthy ingredients you included. Pinning and tweeting!

  9. I love the combination of the dates and walnuts to add to your delicious Banana and Chia Loaf. I really enjoy a nice bread like this with my afternoon tea. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday and you have a great week!
    Miz Helen

  10. I love the combination of ingredients in this recipe. How delicious this must be!

  11. It is all about balance! And I love using dates to add that extra sweetness without adding refined sugar. It’s amazing how much diet can effect your overall health and small tweaks can have a huge impact.

  12. Congratulations on your fantastic weight loss—especially considering that you did it in a healthy, sustainable way! This loaf cake would be perfect for a healthier after-school snack: my kids always go straight for the cookies. This sounds delicious!

  13. I’ve got a bunch of walnuts in the cabinet, I’ll have to try this!

  14. What a lovely bread! I would love to have it for breakfast for days….

  15. Love the ingredients in this loaf– so nourishing. And dates and walnuts are so good in quick breads.

  16. This is perfect for breakfast, lunch boxes and afternoon snacks. And so healthy and nutritious too!

  17. These are perfect to bake this time of year. Love them around to have with tea after being outside in the cold.

  18. This looks like the perfect treat!

  19. I’m not much of a baker but this sounds wonderfully simple and delicious.

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