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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.

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  • 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.


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.

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