Bake this banana and walnut loaf, then check out our classic banana bread, walnut cake, date and walnut cake, banana malt loaf and chocolate chip banana bread.


  • 100g walnuts
  • 125g unsalted butter, softened, plus extra for the tin
  • 125g soft light brown sugar
  • 2 eggs, beaten
  • 200g plain flour
  • ½ tsp ground cinnamon
  • 2 tsp baking powder
  • 3 medium ripe bananas, mashed


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Tip the walnuts onto a baking tray and roast for 8-10 minutes or until darkened and smelling toasty. Cool slightly, then roughly chop.

  • STEP 2

    Butter a 900g loaf tin, then line with a long strip of baking paper overhanging both ends to help you lift out the loaf later.

  • STEP 3

    Beat the butter and sugar in a bowl with an electric whisk for 2-3 minutes or until light and fluffy. Crack in one of the eggs, add a spoonful of the flour and mix. Crack in the second egg and tip in the remaining flour, the cinnamon, baking powder, bananas, three-quarters of the chopped walnuts and a pinch of salt, and mix until fully combined.

  • STEP 4

    Spoon the batter into the prepared loaf tin and smooth the top with a spatula, then sprinkle over the remaining walnuts.

  • STEP 5

    Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely before serving.

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A loaf of banana bread with two slices ready to serve


Adam Bush Chef Portrait
Adam BushDeputy food editor

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