Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Banana Bread

Banana Bread

Brought to you by: The Cooking Book
    10 serving

Prep time:

Cook time:

Serves: 10

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. Don’t forget to wait until your bananas are extra extra ripe as it really amplifies the banana flavour. Treat yourself to a slice with a cup of tea, or do as the Americans do and transform your loaf into banana bread french toast for brunch. Looking for more cake recipes? Look no further.

Share recipe

Ingredients

  • 250g self-raising flour
  • ½ tsp baking powder
  • 85g butter , extra for greasing
  • 150g light muscovado sugar
  • 3 bananas , ripe
  • 100ml plain yoghurt
  • 2 eggs
  • 85g walnuts , chopped

Recipe tips / Prepare ahead

Will keep for up to 1 week in an airtight container.

Method

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.

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.

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.

Shop the ingredients

You might like