Banana & walnut loaf

Banana & walnut loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(107 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jun, 2010
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."
31st May, 2010
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.
30th May, 2010
Mine collapsed also - flavour good - texture bad!
11th May, 2010
I seemed to have too much batter for my loaf tin although it is for 2lb. The result was dissapointing, dry on top and gooey underside and bananas did not seem to blend.
9th May, 2010
Love this recipe. It does look like its not going to work when the mixture is just starting to combine but the moist banana gives you the right consistancy in the end. Can't remember if I even used the milk actually?! I still ended up with a nice batter. I have made this several times and have used 3 medium banana's and this seems like the right amount for me.
7th May, 2010
made this for the first time last night for a cake day at work today. found the recipe easy to follow, ingredients are straight forward and was plased with the end result. mixture was very dry before adding the bananas and mile etc but fine after that. left in the oven for a bit longer than an hour as mixture was quite wet but i imagine this differs depending on the size of the bananas you use. will definately be making again
5th May, 2010
I tried this one and it went down a storm. However, as Im not a massive fan of banana flavoured food, I followed the same recipe but with walnut & CHERRIES instead. Of course, I didn't consider the fact that the mashed bananas brought an obvious gooey effect to the mix wheras the cherries didnt. Therefore this turned out a very dry loaf. (more like a scone) On a positive note, it was still eaten up either with a bit of butter on or in a dish of custard!!
4th May, 2010
Disappointing. Quite dry and very crumbly. Not the best banana loaf I've made
4th May, 2010
Ok. Collapsed after coming out of the oven but still tasted good. Really doeasn't keep though. Better recipes out there I think.
3rd May, 2010
I used hazelnuts instead of walnuts and sprinkled some over the top before baking - delicious.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?