Banana & walnut loaf

Banana & walnut loaf

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(74 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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sawfeet
5th Mar, 2014
Baked this loaf recipe this morning without reading the comments section. Wish I had!! Sad to say it looked good taking it out of the oven, but then the middle promptly sank. It now resembles a soggy yorkshire pud. A nice tasteng pudding, but a pudding all the same. Now waiting for the wisecracks from the kids when they get home from school :(
cherub-rock25
18th Jan, 2014
This cake tasted wonderful but was far far too dense and claggy. I made mine into muffins and baked for almost an hour and still the mix came out gummy and sticking to the muffin paper. Will not be making again I'm afraid!
Eating in
15th Jan, 2014
Don't know how to edit my previous comment, but just remembered I only used 3 bananas and not 4.
Eating in
15th Jan, 2014
Loved this! I followed the recipe, but added on another 20 mins or to the baking time as I'd read other comments. It came out a treat and it keeps really well in a seal tight plastic box. Easy peasy too!
ldglos
7th Jan, 2014
I cooked as per recipe and after an hour was still gloopy. Kept baking for another forty mins, still gloopy but tastes good. I think three bananas might be the trick and maybe at 170 in the fan oven.
debbie592
5th Nov, 2013
I followed the recipe exactly and my loaf was hard on the outside and wet and sticky inside! A waste of ingredients and my time, as everything ended up in the bin! I will never use this recipe again!
Jessie M
4th Oct, 2013
Just delicious! I added some vanilla extract to my mix and it took the recipe to another level. Took a little longer to cook in the oven, but well worth it!
PamOH
27th Aug, 2013
a wonderful bread, I wanted a real healthy alternative so used wholemeal flour instead of plain and also some oats, want to try it next time with natural sugar or agave syrup
stephaniepebrocq's picture
stephaniepebrocq
2nd Jul, 2013
Delicious, very moist! Although mine remained quite flat and I wasnt sure it was cooked when I took it out of the oven.. but it was fine. Love the banana flavour in cakes !!
snicka
22nd Jun, 2013
I added slices of banana with cinnamon and brown sugar to the top of the cake for the last 15 minutes of baking. It turned out beautifully and has got better and better over the last two days kept in an airtight tin.

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