Menu
Banana & walnut loaf

Banana & walnut loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(65 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

    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

    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

    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

    bah-nah-nah

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

  • 85g chopped 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…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Comments (116)

missdental's picture

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

lucyrosev's picture
5

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
3

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
5

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
5

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
5

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
4

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
4

Mine collapsed too but I loved the flavour.

bubbles1208's picture
5

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

klorathy's picture
4

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
5

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
5

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
5

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

bellajordan's picture
5

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
5

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
5

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.

Pages

Questions (1)

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 ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.