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Banana & walnut loaf

This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts

  • Prep: 15 mins
    Cook: 1 hrs
  • Cuts into 8 slices
  • Easy
  • Cuts into 8 slices
  • Easy
  • Calories 399
  • Carbohydrates 53
  • Saturated Fat 8
  • Sugar 30
  • Protein 6
  • Fat 20
  • Fibre 2
  • Salt 0.54

Nutrition per serving

  • Calories 399
  • Carbohydrates 53
  • Saturated Fat 8
  • Sugar 30
  • Protein 6
  • Fat 20
  • Fibre 2
  • Salt 0.54

Ingredients

  • 100g softened butter, plus a little extra for greasing
  • 140g caster sugar
  • 1 beaten egg
  • 225g plain flour
  • 2 tsp baking powder
  • 4 very ripe bananas
  • 85g chopped walnuts
  • 50ml milk

Tip

Easy chocolate sauce
Chop 300g plain chocolate and melt in a bowl set over a pan of simmering water with 1 tbsp butter. Warm 300ml double cream and 75ml milk in a heavy-based pan, pour onto the chocolate and stir to combine. Serve warm in a jug for pouring over.

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.

  2. In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.

  3. Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

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