- 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
- 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.
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.
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
- 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!