Banana & walnut loaf

Banana & walnut loaf

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(57 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
399
protein
6g
carbs
53g
fat
20g
saturates
8g
fibre
2g
sugar
30g
salt
0.54g

Ingredients

  • 100g softened butter, plus a little extra for greasing
  • 140g caster sugar
  • 1 beaten egg
  • 225g plain flour
  • 2 tsp baking powder
  • 4 very ripe bananas
  • 85g chopped walnuts
  • 50ml milk

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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).

Recipe from Good Food magazine, May 2010

Comments, questions and tips

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Comments

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abillows's picture

This fell like a lead balloon after cooking. Stodgy and not very nice. I was the only one who would eat it, toasting it made it just about edible! Do not recommend!

cuteypie07's picture
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Turned out hard on the outside and uncooked on the inside even though I kept it in the over for over an hour. I wouldnt try this recipe again sorry!

charlotteannekirby's picture

Greg, what about the milk?
Lots of people said mixture was too dry.

charlotteannekirby's picture

Great! I had a huntch that banana's & walnut's wld make excellent bedfellows. Can't wait to make this recepie today, as I have loads of walnuts that I picked from a Walnut tree this Autumn.
Thankyou and have been enjoying Greg Wallaces' cooking show. He is a delightful presenter with passion & heartfelt love for food, that is engaging and have learnt lots from watching the shows.
But its all in the practice: so here goes
ciao charlottekirby

jenny_doran's picture

Left a goo on the bottom and collapsed. Very disappointing. Mixture is way too dry at first.

hanasl8a's picture
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Beautiful flavour! Gorgeous toasted with the choc sauce and custard or ice cream. Dense and slightly under-cooked looking in places.

missdental's picture

Made this twice now and has gone down a treat in our house.

lucyrosev's picture
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AMAZING!! So good that my boyfriend had three slices the evening I made it!! YUM!

opivy_jaz's picture

This is delicious! I made a 'healthy' version with wholemeal and spelt flour, using agave syrup and it was lovely.

tartymuffin's picture
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Mine is a little too moist, so I think 4 bananas is perhaps too many.

It tastes as it should, but the texture isn't great for me.

There are much better banana bread recipes out there, that I find work better.

ellen_ellen's picture
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Absolutely delicious. I followed the recipe exactly and the cake was moist and very tasty. I only needed to bake for 50 mins although I can't see that leaving it in for the last 10 mins would have done a great deal of damage.

sokelengl's picture
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This recipe taste so good! I used cashew nut and pecan nut to replace walnuts. Thanks for sharing this acurate recipe.

Lisa

www.bakingfrenzy.com

lisaj77's picture
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worked great for me, really easy, think it does just need 3 big-ish bananas not 4. Didn't have any walnuts so added chopped dates and chocolate instead - delicious!

suzannegregory's picture
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Made this for the first time yesterday, used dried cranberries instead of walnuts - very happy with the results. The ladies in the office certainly enjoyed it! Will definitely make it again next time I have left over bananas.

anbaolach's picture

Raging debate about the milk --- another suggestion however, would be to add creme fraiche as an alternative to milk --- gives the mix a silkier and slightly richer texture.....

kaszamar's picture
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Mine collapsed too but I loved the flavour.

bubbles1208's picture
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This cake was really nice and it was lovely and moist. Everyone seemed to really like it

klorathy's picture
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Read through the previous comments and I think the consistency / success of the cake can depend on how big and mushy your bananas are! My cake turned out fine, a drier rather than a moist cake - it didn't have the slimy texture of some banana cakes that I have known (ok made) - and I didn't add any extra milk.

love_my_food's picture
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A couple people asked about the milk and I realised I never had a problem with it... Just re-read the recipe and at the end of step 2 it says "Now mix everything together, including the nuts" That's where you add your milk :)

love_my_food's picture
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This cake has become a firm favourite in my house. I sometimes use choc chips instead of walnuts for a change and it's delicious.
It comes out lovely and moist every single time.

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