Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
Spoon the batter into the prepared loaf tin and smooth the top with a spatula, then sprinkle over the remaining walnuts.
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.