Banana & walnut loaf

Banana & walnut loaf

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(59 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

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Comments

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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.

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

bellajordan's picture
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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
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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
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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.

juliebahrain's picture
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An ok banana loaf but I have a better recipe. I have never thought to eat banana bread with ice cream and chocolate sauce.

eml1980's picture
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I made this on Friday and I love it. It took a lot longer than an hour in the oven - more like an hour and a half. This might be because I used four quite large bananas, and my oven may also be a bit slow. It is really moist, quite dense and filling and the nuts add a really nice texture.

natalierachel's picture
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Very light and moist. Used 3 bananas and chocolate chips instead of the walnuts. Kids enjoyed it.

supersandra's picture
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I made this at the weekend it was lovely but I had totally forgotten to add the milk, and there was nothing wrong with it. Everyone liked it. I will not forget the milk next time though.

renaissance222's picture
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Smelt lovely when it was in the oven and took exactly an hour. It didn't collapse but had a really odd texture and looked horrible when it was sliced! Will not be trying this again. Not worth the time or effort.

thynk2much's picture
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Made this over the weekend, it came out gorgeous and just as I'd hoped, which is to say not too sweet and very, very banana-flavoured! I liked the density which is exactly what I recall from the banana loaves of my childhood. The bananas I used were of a very good size and extremely ripe which may be why it was not dry as some commenters noted. For the person who asked about the milk, it goes in where it says "Now mix everything together, including the nuts."

jessicawi's picture
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very nice and extremely simple to follow. will definitely be making again but may use the recipe as a base and branch out with different ingredients.

bethocallaghan's picture
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Mine collapsed also - flavour good - texture bad!

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