Banana & walnut loaf

Prep: 15 mins Cook: 1 hr


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: per serving

  • kcal399
  • fat20g
  • saturates8g
  • carbs53g
  • sugars30g
  • fibre2g
  • protein6g
  • salt0.54g
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  • 100g softened butter, plus a little extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 1 beaten egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 very ripe bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 85g chopped walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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).

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Comments (117)

Franny O's picture

Woke up at 7.30am determined to use up the over-ripe bananas & had used Mary Berrys Banana & Walnut recipe previously from this site so my first mistake was that I DIDN'T CHECK THE REVIEWS! Unfortunately like a lot of the other comments the loaf was cooked beautifully at the top and the skewer came out clean however when cutting the loaf it was doughy and stodgy and just didn't look or taste cooked .... and I made two loaves so was not impressed. Will go back to Mary's recipe which was a delight! Shame!

lizleicester's picture

Really easy to make and really delicious. Served it as a dessert with poached fruit and Greek yoghurt. It's a great way to use up slightly overripe bananas.

sallybeattie's picture

Having tried this recipe before and finding, as with other reviewers, that it didn't cook, This time, I used two bananas, no milk and 100g of sugar. It took about 55 minutes to cook at 170. I'm eating a slice as I write and it's delicious!

WadadliCooler's picture

Doesn't bake. Stays raw.

WadadliCooler's picture

I have made this recipe twice now, forgetting that it didn't work the first time. It simply does not work. Does not bake through no matter how long you bake it for. Tried an hour and a half and the middle was still raw. Use Mary Berry's recipe instead which works well.

kathieg's picture

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

Anna788888's picture

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

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

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.


Questions (1)

supasal's picture

I've never made a cake where you put the ingredients in in this order.

You mix butter, sugar and egg - to create a 'wet', creamed mixture.
Then you add flour - makes it dry, almost like a pastry.
Then you add milk and bananas to make it 'wet' again.

I don't understand the science behind this. Can someone explain?

Tips (1)

tomwood1981's picture

This recipe works great with wholemeal flower, dark brown muscovado sugar and a handful of sultanas thrown in for extra juiciness and flavour.
Lots of people have left comments about problems with the recipe/cooking time. I guess it depends on your oven's performance. I've had no problem with it on several occasions and using 4 medium or 5 small bananas.