Banana & walnut loaf

Banana & walnut loaf

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(66 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
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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).

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Comments (116)

alainejw's picture
5

Oh also I don't add milk and I also split the mix into 2 tins. Its too thick to cook it all in one tin but that could be my oven.

alainejw's picture
5

Can't tell you how many times I've made this. My absolute fav cake and this recipe is perfect

hazie1000's picture
4

I made with 3 large ripe bananas and pecans instead of walnuts. Went down a storm with the family. I thought it would be a disaster too as my 4 year old niece did most of the mixing. Oh yes...and used self raising flour instead of plain / baking powder.

crazymothercooker's picture
5

Everyone in our household loves this - especially fresh from the over while still warm. Only problem is that it's usually been eaten within the day!

tigerjim's picture

This is a great hit with my kids. If you don't have any walnuts in the cupboard don't worry, you can replace with: dessicated coconut (really good - but cut the banana to 3 good sized bananas or 4 small); chestnuts qork really well too. I added ones already cooked from the supermarket. They were really good. It's difficult to get this one wrong.

quattroformaggi's picture

Great, for my recipe I used brown strong flour, brown sugar and little less than recommended, got to keep the weight off !
I heated the sugar and butter gently in a pan then mixed them along with the other ingredients, finally used some tin foil in the fan oven to keep the top of the cake from burning,
my cooking/baking experience Zero, but eating it was 10/10, perfect with a cuppa ........or 3 :-)

persephonemei's picture
5

I can't bake at all, but this is the one thing I can make!
I've even put the ingredients in in the wrong order and it has come out okay. I love this, have made it lots of times and it is always popular. I leave out the walnuts though as I don't like them.

marco64's picture

I first experienced this when I lived in Virginia for a short time before returning to the UK. A neighbour brought it around for me to try along with the blueberry version which is also good.. I started to make them myself and you can use any seasonal soft fruits too and get the same consistency of loaf..

clevercat1992's picture
5

Both me and my son have made this many times and it always turns out perfect. My son leaves out the walnuts as he doesn't like them and it doesn't affect the bake.

rionnagan's picture
5

I decided to try this as a change from my usual recipe, I was really impressed and I did not make any changes to the recipe. The loaf turned out perfectly. I willl definately use again

siobhang's picture
4

Rather tasty, but quite crumbly and not quite as moist as I would have liked. I may try using honey next time as recommended in the comments. It went down well at home though!

mazzyb's picture
3

Mine looked great when I took it out of the oven and I left it overnight to cool as it was boiling hot, but then in the morning I found it a soggy, flat mess...

sanheethaved's picture

Tried this recipe for the first time. Got a lovely cake at the end.
Seemed to work better with over ripe bananas that have turned brown. Also beat the sugar &butter first & then add the beaten fluffy egg. Then the rest of the ingredients.
A very simple recipe with common ingredients.
Wishing you success:-)

sanheethaved's picture

Tried this recipe for the first time. Got a lovely cake at the end.
Seemed to work better with over ripe bananas that have turned brown. Also beat the sugar &butter first & then add the beaten fluffy egg. Then the rest of the ingredients.
A very simple recipe with common ingredients.
Wishing you success:-)

lukeymoonface's picture

Love banana, love walnuts. Excellent.
For those claiming its dry... You over-cooked it. If it collapsed then you under-cooked it :) sprinkle a cinammon and sugar mix on top before baking it. Trust me!

ellieoriordan's picture
4

This is a lovely recipe. Great with a some extra cinnamon too.

cshobbs's picture
4

Very good. I forgot the milk - batter still seemed OK. Cake splits - protect top next time. Took 1hr 30 min in my oven

crazymothercooker's picture
5

Really moist and delicious.

pnkgeeni's picture

Same as the first poster... where/when do you use the milk??? It tasted nice and was a good treat instead of having a chocolate bar instead.

mriancook's picture

Really nice!!! Took a little extra cooking time than stated in recipe.

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