Banana & walnut loaf

Banana & walnut loaf

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(88 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

    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, questions and tips

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26th Sep, 2018
Very easy and cooked all the way through. Used 3 large bananas not 4. Had it warm with a bit of cream. Pregnant wife loved it.
7th Mar, 2018
This is my go to recipe and it always turns out perfect. I always keep frozen banana chunks in the freezer and they are perfect for this cake (obvs defrost them first), I also sometimes use pecans or hazelnuts if I don't have walnuts on hand.
4th Mar, 2018
My family (English and Italian) love this! I've made this recipe many times. However, I always use a little less sugar, self-raising flour and I've tried it with and without milk- in the end some helps, but generally I put less. A solidly good recipe and a family favourite.
14th Feb, 2018
Should have stuck to Mary Berry and wish I'd read the comments before! The bread was cooked on the outside but gloopy and uncooked in the middle. Not great
3rd Feb, 2018
This recipe was terrible, my cake was perfect on the outside but raw on the inside and it doesn’t state when you should use the milk either. It was a waste of ingredients and I am highly dissapointed.
16th Oct, 2017
I made this with 3 bananas and no milk as I'd defrosted some over ripe bananas I'd frozen and cooked it for 1hr. I'd used gluten free flour as well. It must be fairly a indestructible recipe as it turned out lovely! And good consistency, not dry or too crumbly like some gf cakes. Saving the recipe to make again!
26th Apr, 2017
Not a bad recipe - i did them in muffin cases instead of a loaf tin which helped to cook the middle through a bit more. Taste good warm
21st Feb, 2017
I made this on Sunday. First time I have ever made anything like it and I was impressed, as were my boyfriend and parents !! Will be making again but with Nutella next time
6th Feb, 2017
Literally the best banana bread I have ever tasted! I tried to follow so many other recipes before and I did not really like any of them. Will definitely keep this one as my go-to when making the bread! I used 200g of flour and 100g of sugar but it was still very sweet. I will use less sugar next time.
28th Jan, 2017
I made this lovely cake today - used 3 bananas, only 80 grams of sugar, and baked it in a shallow traybake tin. It was cooked in 35 minutes! The texture is beautiful and it is sturdy enough to be taken on a bike ride. That's what matters to us anyway ;-)


22nd Sep, 2014
I've never made a cake where you put the ingredients in in this order. You mix butter, sugar and egg - to create a 'wet', creamed mixture. Then you add flour - makes it dry, almost like a pastry. Then you add milk and bananas to make it 'wet' again. I don't understand the science behind this. Can someone explain?
4th Jan, 2017
I drizzled lemon juice icing onto this, I sliced it first and then let the icing run down the sides a bit. I may try it in a shallower tin next time for maximum drizzle.
9th May, 2014
This recipe works great with wholemeal flower, dark brown muscovado sugar and a handful of sultanas thrown in for extra juiciness and flavour. Lots of people have left comments about problems with the recipe/cooking time. I guess it depends on your oven's performance. I've had no problem with it on several occasions and using 4 medium or 5 small bananas.