Banana & walnut loaf

Banana & walnut loaf

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(73 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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Cake addict
27th Mar, 2015
I have made this banana loaf 5 times now with no problems with the cooking time or the finished product. It's a great recipe make and enjoy!
moussemoose
22nd Mar, 2015
I followed the recipe exactly, however when I took it out of the oven after an hour (on 160 degrees in a fan oven) it was still extremely gooey and definitely not cooked in the middle, but dark brown on the outside. Found a good tip on another website which suggested covering the cake in foil and then putting it back in the oven, as this will help to stop the top from burning. Covered it in foil and put it back in, the middle was finally cooked after an extra 40 minutes in the oven! Luckily the outside of the cake did not burn, although was darker in colour than it was supposed to be. If I make this again I will probably either use a higher oven temp, or cover the cake with foil for the whole time that it's in the oven and cook it for about 1 hour 40 minutes. Very tasty though!
shilpatij's picture
shilpatij
16th Apr, 2015
5.05
I made this with three bananas, 50gms of chopped dates and forgot to add the milk, but it turned out really well! My husband and children loved it. I'll be making this again.
alainej
4th Dec, 2014
i only ever use 3 bananas, and only sometimes use the milk. it doesnt always need it. i think it depends on how mushy your banana is. Tip, always save the milk until last. i use 2 x 2lb loaf tins for 2 smaller loaves and bake for 45/50 mins on 160fan. Bloomin marvelous!
joeglington
7th Oct, 2014
Well, I completely forgot to put the milk in! And it turned out great. Maybe as I'd used four quite large bananas, that was enough 'moisture' without the milk. I did cook it for slightly longer than hour too.
supasal
22nd Sep, 2014
5.05
I've made this a few times now. I stick to the recipe and it's perfect. Lovely, moist, delicious.
Angela Ireland
20th Aug, 2014
I just made this with only two bananas and a littles less sugar, extra walnuts in a 170 fan oven and it took a bit less than an hour to cook. Really delicious!
KazzaOsw
20th Jul, 2014
I made this loaf today as per the recipe (but 3 banana's after previous reviews given) and it is scrumptious! I'll be taking it to work tomorrow and know it'll be gone before lunchtime! Very easy to make, too. I enjoy it spread with butter....mmmmm.
west1871
27th Jun, 2014
5.05
With 3 medium bananas I use a 1lb loaf tin and this gives decent slices. Using a 2Ib tin gives me a flatter cake but tastes just as nice! [img]http://i316.photobucket.com/albums/mm350/chicky76/20140627_130702.jpg[img]
gailclayton
15th Apr, 2014
I make banana loaves fairly often and I liked the look of this recipe but I only had 3 bananas, so I substituted one for some sultanas and I added cinnamon (I am a bit of a cinnamon addict). I made 2 small loaves (and cooked them for about 45 mins) as I wanted to take my daughter one, and they turned out beautifully. I later read the reviews and realised leaving out a banana and cooking for a bit longer would work better and I really liked the sultanas in it. These are very soft and moist loaves and so not that easy to cut when warm (resist!) but I think would be great as a desert as the recipe suggests.

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