Sliced banana and walnut loaf cake sitting on a wire rack with a blue napkin in the background

Banana and walnut loaf cake

  • serves 8
  • Easy

This easy loaf cake will be ready in just over an hour and is perfect with an afternoon cup of tea or coffee


Bake this banana and walnut loaf, then check out our classic banana breadvegan banana breadbanana malt loaf and more banana bread recipes.



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

Get inspired by our favourite banana bread recipes

A loaf of banana bread with two slices ready to serve

Nutritional Information

  • Kcals 402
  • Fat 23g
  • Saturates 9.5g
  • Carbs 41g
  • Sugars 20.8g
  • Fibre 2.1g
  • Protein 6.9g
  • Salt 0.7g