Banana & walnut loaf

Banana & walnut loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(131 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


  • 100g softened butter, plus a little extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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 Aug, 2020
Quick, easy and yummy! Only changes I made was to use soft light brown sugar and some cinnamon. Just the right amount for the 2lb loaf tin and baked perfectly in 1 hour.
Lorna Bowling's picture
Lorna Bowling
25th Jul, 2020
I love this recipe and always use it, I just add a bit of ground cinnamon and only use 3 bananas and no milk because it does make quite a wet mixture even with the amount of flour. Just use a bigger loaf tin because it does make quite a lot of mixture but it never fails me :)
5th Jun, 2020
Made this yesterday. Used 3 large bananas as that's what I had. Added 50g of sunflower seeds. Added the milk with the bananas as I hadn't noticed it until the last minute and it doesn't mention it in the method. Baked @160 for about 50 mins (my oven is quite hot). Came out moist, tasty and cooked perfectly. Definitely fitted in a 2lb loaf tin. Will bake again.
1st Apr, 2020
Despite the reviews below I made this today and it was lovely, baked in an hour, very light sponge, great for using up the last few overripe bananas
Lily Oliver's picture
Lily Oliver
26th Jan, 2020
Worst recipe ever. Don’t recommend using this. It takes so long to cook and the measurements don’t fit the tin size recommended.
23rd Nov, 2019
I wish I'd seen this cake was by Gregg Wallace - I would never have made it. Don't waste your ingredients. It's inedible: a raw, tasteless, floury mess. I can't believe it got so many good reviews. He must have got his friends to rate it. Grim.
12th Oct, 2019
If it seems like too much flour, persevere! This recipe is sooo delicious!!
Amy Lappin's picture
Amy Lappin
18th Mar, 2019
I have made this many times now and always a crowd pleaser! Super quick, easy and delish!
18th Jan, 2019
I wasn’t sure which recipe to pick from this site given the conflictual reviews. It seems that banana loaf baking is contraversal! I made this as most people do to use up 3 over ripe bananas but also some coconut sugar that was loitering in the larder. I used a mix of pecans and hazel nuts that were also in need of using up. Miraculously the recipe turned out very well. I baked for an extra 10 minutes but I’m not convinced it needed it - swayed by the reviews. As an observation the banana makes a huge difference to the texture of the batter so maybe the amount of bananas is a consideration but as others pointed out I also didn’t use the milk so one wonders why this was in the recipe? It tasted great though and used up some surplus ingredients so would make again.
26th Sep, 2018
Very easy and cooked all the way through. Used 3 large bananas not 4. Had it warm with a bit of cream. Pregnant wife loved it.


22nd Sep, 2014
I've never made a cake where you put the ingredients in in this order. You mix butter, sugar and egg - to create a 'wet', creamed mixture. Then you add flour - makes it dry, almost like a pastry. Then you add milk and bananas to make it 'wet' again. I don't understand the science behind this. Can someone explain?
4th Jan, 2017
I drizzled lemon juice icing onto this, I sliced it first and then let the icing run down the sides a bit. I may try it in a shallower tin next time for maximum drizzle.
9th May, 2014
This recipe works great with wholemeal flower, dark brown muscovado sugar and a handful of sultanas thrown in for extra juiciness and flavour. Lots of people have left comments about problems with the recipe/cooking time. I guess it depends on your oven's performance. I've had no problem with it on several occasions and using 4 medium or 5 small bananas.
Want to receive regular food and recipe web notifications from us?