Banana & walnut loaf

Banana & walnut loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(76 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
Save to My Good Food
Please sign in or register to save recipes.

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).

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ashsultana15
24th Feb, 2013
I tried this receipe for the first time today, followed receipe exactly and it came out great. Very moist & fluffy, accept I had to leave it in the oven for a lot longer than an hour, closer to 1hr30min at gas mark 4. Might try it with a higher gas mark next time.
camelcart8
17th Feb, 2013
4.05
I loved this recipe - really moist and light. I only used 3 bananas and added poppy seeds with a crunchy sunflower seed topping instead of walnuts - delicious!
janeyc41
17th Feb, 2013
4.05
Just made this cake after getting acquiring some walnuts, used a round silicone cake mould instead of a loaf tin and it turned out great, very moist and not too sweet, made the chocolate sauce to go with it but didnt have any cream so just used dark choc and some butter and it was delicious, will certainly be making again.....with cream
shirley1265
10th Feb, 2013
4.05
forgot to rate before but can now add that if it is dry next day...just pop in toaster to warm it mmmmmmm
shirley1265
9th Feb, 2013
4.05
Just made this to use up some bananas and it was just great. Didn't add the milk and took it out oven 10 minutes BEFORE end of hour. It is lovely and moist with a lovely banana flavour and chunks of walnut. Don't think it's going to last very long !!!
alytucker
24th Jan, 2013
5.05
Lovely and delicious, a good way to get rid of old black bananas too. Will definately do this again but will use a little less sugar as it is very sweet. Also used Flora buttery as I didn't have any real butter so better for the waistline too.
alainejw
10th Dec, 2012
5.05
Oh also I don't add milk and I also split the mix into 2 tins. Its too thick to cook it all in one tin but that could be my oven.
alainejw
10th Dec, 2012
5.05
Can't tell you how many times I've made this. My absolute fav cake and this recipe is perfect
Hazie1000
17th Nov, 2012
4.05
I made with 3 large ripe bananas and pecans instead of walnuts. Went down a storm with the family. I thought it would be a disaster too as my 4 year old niece did most of the mixing. Oh yes...and used self raising flour instead of plain / baking powder.
crazymothercooker
12th Nov, 2012
5.05
Everyone in our household loves this - especially fresh from the over while still warm. Only problem is that it's usually been eaten within the day!

Pages

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.