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

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

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Ingredients

  • 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

Method

  • 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

Nutritional Information

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