Banana & walnut loaf

Banana & walnut loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.
quattroformaggi
24th Oct, 2012
Great, for my recipe I used brown strong flour, brown sugar and little less than recommended, got to keep the weight off ! I heated the sugar and butter gently in a pan then mixed them along with the other ingredients, finally used some tin foil in the fan oven to keep the top of the cake from burning, my cooking/baking experience Zero, but eating it was 10/10, perfect with a cuppa ........or 3 :-)
persephonemei
11th Oct, 2012
5.05
I can't bake at all, but this is the one thing I can make! I've even put the ingredients in in the wrong order and it has come out okay. I love this, have made it lots of times and it is always popular. I leave out the walnuts though as I don't like them.
marco64
7th Oct, 2012
I first experienced this when I lived in Virginia for a short time before returning to the UK. A neighbour brought it around for me to try along with the blueberry version which is also good.. I started to make them myself and you can use any seasonal soft fruits too and get the same consistency of loaf..
clevercat1992
19th Sep, 2012
5.05
Both me and my son have made this many times and it always turns out perfect. My son leaves out the walnuts as he doesn't like them and it doesn't affect the bake.
rionnagan
27th Aug, 2012
5.05
I decided to try this as a change from my usual recipe, I was really impressed and I did not make any changes to the recipe. The loaf turned out perfectly. I willl definately use again
siobhang
19th Jul, 2012
4.05
Rather tasty, but quite crumbly and not quite as moist as I would have liked. I may try using honey next time as recommended in the comments. It went down well at home though!
mazzyb
8th Jul, 2012
3.05
Mine looked great when I took it out of the oven and I left it overnight to cool as it was boiling hot, but then in the morning I found it a soggy, flat mess...
sanheethaved
4th Jun, 2012
Tried this recipe for the first time. Got a lovely cake at the end. Seemed to work better with over ripe bananas that have turned brown. Also beat the sugar &butter first & then add the beaten fluffy egg. Then the rest of the ingredients. A very simple recipe with common ingredients. Wishing you success:-)
sanheethaved
4th Jun, 2012
Tried this recipe for the first time. Got a lovely cake at the end. Seemed to work better with over ripe bananas that have turned brown. Also beat the sugar &butter first & then add the beaten fluffy egg. Then the rest of the ingredients. A very simple recipe with common ingredients. Wishing you success:-)
lukeymoonface
2nd Jun, 2012
Love banana, love walnuts. Excellent. For those claiming its dry... You over-cooked it. If it collapsed then you under-cooked it :) sprinkle a cinammon and sugar mix on top before baking it. Trust me!

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.