Brazil & banana bread

Brazil & banana bread

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(14 ratings)

Prep: 30 mins Cook: 45 mins - 55 mins


Cuts into 12 slices
Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal299
  • fat21g
  • saturates6g
  • carbs24g
  • sugars16g
  • fibre2g
  • protein4g
  • salt0.1g


  • 100ml sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 140g caster sugar
  • 140g plain flour
  • 140g Brazil nut, roughly chopped
  • 50g desiccated coconut
  • 1 tbsp butter, diced, plus extra to serve



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

  • 2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 large egg, plus 1 large egg white
  • 5 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ 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…

  • ¼ tsp ground cinnamon


  1. Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.

  2. Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.

  3. Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.

  4. Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.

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Comments, questions and tips

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22nd Jan, 2016
I love this recipe! I've done it quite a few times and as one of the other commenters said, just take whatever nuts you have at home.
5th May, 2015
I didn't have quite enough brazils when I made this cake so I added dried fruit to the recipe. Agree with previous comments- took a fair few bowls and much longer than 40 mins but I didnt find it difficult to make and was well worth it. My mother called it "the best cake I've ever had "! I'm not sure I agree but certainly a very delicious moist cake with excellent texture provided by the nuts and crumb topping.
30th Aug, 2014
Didn't have brazils so used nuts instead and used only one banana and one grated apple. Used malted flour and whole wheat flour together with white flour (1/3+1/3+1/3). Very moreish! It has disappeared very I'm baking another one!
7th May, 2014
The coconut adds a hint of flavour without being too overpowering, and folding in the egg white mixture gives the loaf a slightly different texture to normal sponge. It was a hassle with so many components, however – I suspect I’m more likely to make conventional banana bread recipes in the future rather than this one. Had to cook for 55 mins.
2nd May, 2014
Great recipe which I tweaked due to allergy and preference. I skipped the topping, omitted the nuts and instead added a handful of mixed dry fruit and some sesame seeds. As per others comments and sheer laziness I used the one bowl method mixing wet ingredients, including 2 whole eggs and then adding dry. I reduced the brown sugar to 50g & added 3 tsps of Agave Syrup. I also substituted half the flour for coconut flour and used self raising instead of plain. I cooked this for around 50 minutes. It was cooked through and moist, whilst hot, but perfect when cooled. A really delicious loaf, that I will certainly bake again! :)
1st Mar, 2014
Very nice cake with a nice crunchy topping. Took an hour and 5 mins in the oven though so don't take out too soon. Although that may be because it was a little wetter than it could've been as I didn't whip up the egg white separately, (my fault for assuming that adding the egg meant the egg white too). Lots of bowls used but my wife loves it so will definitely make again.
21st Feb, 2014
I don't know how Vivaves managed with only four bowls. I used five plus another small one and also a jug! The cake also took much longer than the 40 minutes it says. Mine was in for over an hour which after all is what you would expect for a cake of this size. I haven't tasted it yet. I hope it is worth all the fuss.
20th Jan, 2014
Read the method and comments and decided to go with combining the wet ingredients and then adding them to the dry ingredients - essentially an all in one, making your prep time about 10 minutes if that. Used extra to make the crumble topping and upped the brazil nuts to 200g. Worked really well. A lovely loaf which everyone really liked!
12th May, 2013
I did mine quite similar to Nicolafoodie's and it turned out amazing! Such a tasty cake - my guests loved it!
2nd Mar, 2013
I didn't really follow the recipe as I didn't bother with the topping of the whisking the egg white but instead I used all of the ingredients and did it as an all in one method and the resulting cake was really nice!


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