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Banana Bread

By The Cooking Book
Banana bread isn’t just a tasty recipe to tackle during lockdown; no, this loaf cake is easy to make all year round. We’ve used the addition of chopped walnuts for a nutty crunch amongst your moist and banana-y sponge.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 0.5 tsp of baking powder
  • 3 bananas, ripe
  • 85 g of walnuts, chopped
  • 250 g of self-raising flour
  • 85 g of butter, extra for greasing
  • 150 g of light muscovado sugar
  • 100 ml of plain yoghurt
  • 2 eggs

Method

3 steps

  1. Step 1

    Preheat the oven to 180°C (350°F/Gas 4). Sift the flour and baking powder together into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.

  2. Step 2

    Mash the bananas with a fork, then add to the flour with the yogurt, eggs, and walnuts. Beat with a wooden spoon until well combined. Spoon into a greased and lined 2lb loaf tin, level the top, then make a slight dip in the centre.

  3. Step 3

    Bake for 1–11/4 hours, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.