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Banana & Walnut Bread

Updated: Jun 14

This banana bread is lovely and moist and the addition of walnuts gives it an edge to the texture. It's not overly sweet, which I love, and is great loaded with yoghurt, seeds and berries as a delicious breakfast. It is quick to make, uses up those over-ripe bananas that we always have left in the fruit bowl and can be done in a mixing bowl if you do not have an electric beater.

Banana & Walnut Bread Recipe

Prep time: 15 minutes

Cooking time: 50-60 minutes

Makes 1 x 2lb loaf or 2 x 1lb loaves


  • 100g softened butter or margarine

  • 2 medium ripe bananas, mashed

  • 2 eggs

  • 50g chopped walnuts + 25g for the top

  • 160g caster sugar

  • 250g self raising flour

  • 1 tsp baking powder

  • 2tbsp milk


  1. Line your loaf tin with baking parchment and pre-heat the oven to 180℃/160℃ fan/GM4.

  2. Measure all of your ingredients into a large mixing bowl and beat for about 2 minutes with an electric beater (or by hand with a wooden spoon). I have linked my favourite hand-held electric beaters and bowl if you are looking for good ones!

  3. Spoon the mixture into your tin and gently level the surface evenly. Sprinkle with a few chopped walnuts.

  4. Bake for 50-60 minutes until risen and golden around the edges. An inserted cocktail stick should come out clean. If you are making 1lb loaves then bake for 40 minutes.

  5. Cool on a rack in the tin until you can remove it and then finish cooling on the rack.

Notes: the batter will feel quite thick and heavy. If you are beating by hand then use butter instead of margarine as it will make a smoother batter. You can use whatever nut you prefer but I find walnuts or pecans work best with banana. Serve warm from the oven with yoghurt and honey for a lovely breakfast or brunch!

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