Banana & walnut loaf

Banana & walnut loaf

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(122 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
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  • 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).

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Comments, questions and tips

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3rd Feb, 2018
This recipe was terrible, my cake was perfect on the outside but raw on the inside and it doesn’t state when you should use the milk either. It was a waste of ingredients and I am highly dissapointed.
16th Oct, 2017
I made this with 3 bananas and no milk as I'd defrosted some over ripe bananas I'd frozen and cooked it for 1hr. I'd used gluten free flour as well. It must be fairly a indestructible recipe as it turned out lovely! And good consistency, not dry or too crumbly like some gf cakes. Saving the recipe to make again!
26th Apr, 2017
Not a bad recipe - i did them in muffin cases instead of a loaf tin which helped to cook the middle through a bit more. Taste good warm
21st Feb, 2017
I made this on Sunday. First time I have ever made anything like it and I was impressed, as were my boyfriend and parents !! Will be making again but with Nutella next time
6th Feb, 2017
Literally the best banana bread I have ever tasted! I tried to follow so many other recipes before and I did not really like any of them. Will definitely keep this one as my go-to when making the bread! I used 200g of flour and 100g of sugar but it was still very sweet. I will use less sugar next time.
28th Jan, 2017
I made this lovely cake today - used 3 bananas, only 80 grams of sugar, and baked it in a shallow traybake tin. It was cooked in 35 minutes! The texture is beautiful and it is sturdy enough to be taken on a bike ride. That's what matters to us anyway ;-)
Franny O
18th Sep, 2016
Woke up at 7.30am determined to use up the over-ripe bananas & had used Mary Berrys Banana & Walnut recipe previously from this site so my first mistake was that I DIDN'T CHECK THE REVIEWS! Unfortunately like a lot of the other comments the loaf was cooked beautifully at the top and the skewer came out clean however when cutting the loaf it was doughy and stodgy and just didn't look or taste cooked .... and I made two loaves so was not impressed. Will go back to Mary's recipe which was a delight! Shame!
chinoso's picture
4th Jan, 2018
Exactly the same here! I wonder what was wrong... (because apparently it turned out ok for many people) I get the impression it's too much banana. I checked other recipes and they use one or two bananas, rather than 4.
28th Feb, 2016
Really easy to make and really delicious. Served it as a dessert with poached fruit and Greek yoghurt. It's a great way to use up slightly overripe bananas.
20th Feb, 2016
Having tried this recipe before and finding, as with other reviewers, that it didn't cook, This time, I used two bananas, no milk and 100g of sugar. It took about 55 minutes to cook at 170. I'm eating a slice as I write and it's delicious!


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