Banana & walnut loaf

Banana & walnut loaf

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(63 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level



Cuts into 8 slices

This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  1. Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
  2. In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
  3. Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

Recipe from Good Food magazine, May 2010

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kathieg's picture
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took all the comments on board and used 3 bananas and 1tbsp milk - perfect!

Anna788888's picture
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Pros - made the house smell good.
Cons - After 1 hour, uncooked in the middle. After 1 hour 40, still uncooked in the middle and a hard, sunken blackened brick on the outside. At this point I gave up on cooking it and attempted to eat some. Good banana flavour was unfortunately not enhanced by the mixed gloopy/crispy textures. I followed the instructions to the letter. This recipe was a waste of time and ingredients. I would have enjoyed it more if I had eaten the ingredients individually, and perhaps even if I had eaten them together in a sort of mushed up stew. I registered just to post this review as I am hungry and disappointed.

Cake addict's picture

I have made this banana loaf 5 times now with no problems with the cooking time or the finished product. It's a great recipe make and enjoy!

moussemoose's picture

I followed the recipe exactly, however when I took it out of the oven after an hour (on 160 degrees in a fan oven) it was still extremely gooey and definitely not cooked in the middle, but dark brown on the outside. Found a good tip on another website which suggested covering the cake in foil and then putting it back in the oven, as this will help to stop the top from burning. Covered it in foil and put it back in, the middle was finally cooked after an extra 40 minutes in the oven! Luckily the outside of the cake did not burn, although was darker in colour than it was supposed to be.
If I make this again I will probably either use a higher oven temp, or cover the cake with foil for the whole time that it's in the oven and cook it for about 1 hour 40 minutes.
Very tasty though!

shilpatij's picture
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I made this with three bananas, 50gms of chopped dates and forgot to add the milk, but it turned out really well! My husband and children loved it. I'll be making this again.

alainej's picture

i only ever use 3 bananas, and only sometimes use the milk. it doesnt always need it. i think it depends on how mushy your banana is. Tip, always save the milk until last. i use 2 x 2lb loaf tins for 2 smaller loaves and bake for 45/50 mins on 160fan. Bloomin marvelous!

joeglington's picture

Well, I completely forgot to put the milk in! And it turned out great. Maybe as I'd used four quite large bananas, that was enough 'moisture' without the milk. I did cook it for slightly longer than hour too.

supasal's picture
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I've made this a few times now. I stick to the recipe and it's perfect. Lovely, moist, delicious.

Angela Ireland's picture

I just made this with only two bananas and a littles less sugar, extra walnuts in a 170 fan oven and it took a bit less than an hour to cook. Really delicious!

KazzaOsw's picture

I made this loaf today as per the recipe (but 3 banana's after previous reviews given) and it is scrumptious! I'll be taking it to work tomorrow and know it'll be gone before lunchtime! Very easy to make, too. I enjoy it spread with butter....mmmmm.

gailclayton's picture

I make banana loaves fairly often and I liked the look of this recipe but I only had 3 bananas, so I substituted one for some sultanas and I added cinnamon (I am a bit of a cinnamon addict). I made 2 small loaves (and cooked them for about 45 mins) as I wanted to take my daughter one, and they turned out beautifully.

I later read the reviews and realised leaving out a banana and cooking for a bit longer would work better and I really liked the sultanas in it. These are very soft and moist loaves and so not that easy to cut when warm (resist!) but I think would be great as a desert as the recipe suggests.

sawfeet's picture

Baked this loaf recipe this morning without reading the comments section. Wish I had!!
Sad to say it looked good taking it out of the oven, but then the middle promptly sank.
It now resembles a soggy yorkshire pud. A nice tasteng pudding, but a pudding all the same.
Now waiting for the wisecracks from the kids when they get home from school :(

cherub-rock25's picture

This cake tasted wonderful but was far far too dense and claggy. I made mine into muffins and baked for almost an hour and still the mix came out gummy and sticking to the muffin paper. Will not be making again I'm afraid!

Eating in's picture

Don't know how to edit my previous comment, but just remembered I only used 3 bananas and not 4.

Eating in's picture

Loved this! I followed the recipe, but added on another 20 mins or to the baking time as I'd read other comments. It came out a treat and it keeps really well in a seal tight plastic box. Easy peasy too!

ldglos's picture

I cooked as per recipe and after an hour was still gloopy. Kept baking for another forty mins, still gloopy but tastes good. I think three bananas might be the trick and maybe at 170 in the fan oven.

debbie592's picture

I followed the recipe exactly and my loaf was hard on the outside and wet and sticky inside! A waste of ingredients and my time, as everything ended up in the bin! I will never use this recipe again!

Jessie M's picture

Just delicious! I added some vanilla extract to my mix and it took the recipe to another level. Took a little longer to cook in the oven, but well worth it!

PamOH's picture

a wonderful bread, I wanted a real healthy alternative so used wholemeal flour instead of plain and also some oats, want to try it next time with natural sugar or agave syrup