Banana & walnut loaf

Banana & walnut loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(69 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g softened butter, plus a little extra for greasing
    Butter

    Butter

    butt-err

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

  • 140g caster sugar
  • 1 beaten egg
    Eggs

    Egg

    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
    Banana

    Banana

    bah-nah-nah

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

  • 85g chopped walnuts
    Walnuts

    Walnut

    wall-nut

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

  • 50ml milk

    Milk

    mill-k

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

Method

  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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
alainej
4th Dec, 2014
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
7th Oct, 2014
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
22nd Sep, 2014
5.05
I've made this a few times now. I stick to the recipe and it's perfect. Lovely, moist, delicious.
Angela Ireland
20th Aug, 2014
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
20th Jul, 2014
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.
west1871
27th Jun, 2014
5.05
With 3 medium bananas I use a 1lb loaf tin and this gives decent slices. Using a 2Ib tin gives me a flatter cake but tastes just as nice! [img]http://i316.photobucket.com/albums/mm350/chicky76/20140627_130702.jpg[img]
gailclayton
15th Apr, 2014
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
5th Mar, 2014
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
18th Jan, 2014
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
15th Jan, 2014
Don't know how to edit my previous comment, but just remembered I only used 3 bananas and not 4.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.