Banana & walnut loaf

Banana & walnut loaf

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(65 ratings)

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

    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 (116)

missdental's picture

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

lucyrosev's picture

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

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

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

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


lisaj77's picture

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

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

Mine collapsed too but I loved the flavour.

bubbles1208's picture

This cake was really nice and it was lovely and moist. Everyone seemed to really like it

klorathy's picture

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

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

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.

nance46's picture

The recipe says 50 ml of milk in the ingredients but not in the actual method. Where exactly does the milk go in? Didnt notice this til it was all in the oven!!

wilt4gist's picture

Tasted fantastic and was very easy to make!! A great way to use up very ripe bananas

bellajordan's picture

Just Amazing! Like mentioned before, don't forget to add the milk... Possibly the best banana loaf I've ever eaten!

jacquelineg's picture

I added an extra egg, and left in the oven just a little longer. This produced a deliciously moist loaf which kept really well.

haytwins's picture

I've been making this since the recipe came out and am pleased to say it works every time, a firm family favourite!

lauraemmeline's picture

I changed this to suit what I had in the cupboards, did half wholemeal flour, half plain with a little extra baking powder. Did only 100g of sugar with a spoonful of honey instead, and used oat milk instead of cows milk as my son can't have dairy. I also made them cupcakes instead of a loaf, just reduced the cooking time. Lovely and moist, even after freezing.


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