Banana & walnut loaf

Banana & walnut loaf

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(75 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
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Ingredients

  • 100g softened butter, plus a little extra for greasing
    Butter

    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
    Eggs

    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

    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

    Banana

    bah-nah-nah

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

  • 85g chopped walnuts
    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…

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).

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Comments, questions and tips

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Claire995
26th Apr, 2017
2.55
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
EmmaMac_90
21st Feb, 2017
5.05
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
Shoegal_Bxl
6th Feb, 2017
5.05
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.
mirjambrady
28th Jan, 2017
5.05
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 ;-)
Franny O
18th Sep, 2016
Woke up at 7.30am determined to use up the over-ripe bananas & had used Mary Berrys Banana & Walnut recipe previously from this site so my first mistake was that I DIDN'T CHECK THE REVIEWS! Unfortunately like a lot of the other comments the loaf was cooked beautifully at the top and the skewer came out clean however when cutting the loaf it was doughy and stodgy and just didn't look or taste cooked .... and I made two loaves so was not impressed. Will go back to Mary's recipe which was a delight! Shame!
lizleicester
28th Feb, 2016
5.05
Really easy to make and really delicious. Served it as a dessert with poached fruit and Greek yoghurt. It's a great way to use up slightly overripe bananas.
sallybeattie
20th Feb, 2016
Having tried this recipe before and finding, as with other reviewers, that it didn't cook, This time, I used two bananas, no milk and 100g of sugar. It took about 55 minutes to cook at 170. I'm eating a slice as I write and it's delicious!
WadadliCooler
20th Jan, 2016
0.05
Doesn't bake. Stays raw.
WadadliCooler
20th Jan, 2016
0.05
I have made this recipe twice now, forgetting that it didn't work the first time. It simply does not work. Does not bake through no matter how long you bake it for. Tried an hour and a half and the middle was still raw. Use Mary Berry's recipe instead which works well.
kathieg
25th Aug, 2015
3.8
took all the comments on board and used 3 bananas and 1tbsp milk - perfect!

Pages

supasal
22nd Sep, 2014
5.05
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?
dorotheaa
4th Jan, 2017
3.8
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.
tomwood1981
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.