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Recipe from Book and Kitchen

Book and Kitchen is a new independent bookshop which aims to make available good reads and to combine the literary and culinary in a fresh and modern setting from its location on 31 All Saints Road W11.

The shop has been specially designed over two floors to have a welcoming environment allowing customers to browse a wide range of books across all genres from general and science fiction, biography, poetry, history, art, music, food and much more. There is also a large dedicated children’s area covering all age groups.

The Kitchen part of the shop serves a range of freshly produced muffins, cakes and salads as well as organic and fair trade coffees and teas.

The owner Muna Khogali is both bookseller and cook and is combining her favourite pastimes at Book and Kitchen – reading and eating.

For more information, location updates and news, please visit You can also follow Book and Kitchen on Twitter @BookandKitchen and Facebook, BookandKitchen

“This is an old recipe which I have re-imagined using organic ingredients, reducing the amount of flour and replacing sugar with Organic Forest
Honey resulting in a cake that is moist and satisfying. This cake is the most popular with our younger customers”


What you will need
  • 2 large ripe fair trade bananas
  • 1/2 – 2/3 cup pitted dates (based on preference for dates)
  • 1/2 cup walnuts (preferably quartered )
  • 1 cup organic self raising f lour
  • 4 tablespoons melted organic butter
  • 3 tablespoons organic forest honey
  • 2 organic eggs
Cooking instructions


  • Preheat oven to 160 C and grease a 2 lb tin loaf with butter lightly
  • Sift the flour into a large glass bowl
  • Cut the bananas lengthwise into half and then slice into 1 cm chunks and add to bowl
  • C hop dates into small chunks and add to bowl along with quartered walnuts
  • Whisk eggs in a bowl and add to mix
  • Whisk honey with butter for a smooth consistency and add to the bowl mixing slowly and gently wit h a large spoon until all the fruits and nuts are equally distributed without mushing the bananas
  • Pour mixture evenly into tin loaf

Baking time: 45-50 minutes