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Banana and Walnut Loaf

Sarah Foreman shares with us her banana and walnut loaf recipe!

Contents

  1. Recipe
  2. Ingredients
  3. Method
  4. Sarah’s 5 top tips for the perfect banana and walnut loaf

Recipe

An image showing the ingredients and method for making banana and walnut loaf. On the Left hand side the Ingredients are listed and on the Right is the method. The text from this image is written below in the body of text. The background is blue with baking ingredients shown down the far left side: milk in a ramakin, eggs, flour on a tablespoon, butter on a knife, brown sugar on a teaspoon.
Social media image for banana and walnut loaf recipe. Text is written below.

Ingredients

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

Method

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

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

Step 3

Pour your mixture into the tin
Bake for 1 hour or until a skewer comes out clean.
Allow cake to cool on a wire rack before removing from the loaf tin
The loaf can now be wrapped in cling film and kept for up to 2 days.

Sarah’s 5 top tips for the perfect banana and walnut loaf

An image showing the Sarah's top tips for the perfect banana and walnut loaf. 5 tips are listed.. The text from these tips is written below in the body of text. The background is blue with baking ingredients shown down the far left side: milk in a ramakin, eggs, flour on a tablespoon, butter on a knife, brown sugar on a teaspoon.
Social media image for Sarah’s 5 top tips for the perfect banana and walnut loaf. Text is written below.
  • Tip 1: I like to use almost full black bananas for my loaf, I find these taste the best and are easier to mash into a puree.
  • Tip 2: I like adding larger pieces of walnut to my mix to add some extra crunch and texture.
  • Tip 3: If you don’t have greaseproof paper don’t worry, I sometimes grease my tin with a little butter then add a light coat of flour on top. This helps it come out of the tin nicely.
  • Tip 4: I make sure my egg is beaten well until little bubbles are formed. This helps the cake be lighter and fluffier.
  • Tip 5: I always sieve my flour when I added e as this helps stop lumps and also helps make a lighter and fluffier loaf. When it comes to mixing in the flour I mix it gently, also known as folding.

Let us know what you think it you make this recipe! Enjoy!

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