Banana & Walnut Loaf

My go-to recipe for using up over ripe bananas. This cake will keep for 2-3 days if well wrapped in cling film, or up to 1 month in the freezer.


  • 100g butter or margarine
  • 140g caster sugar
  • 1 egg (beaten)
  • 225g plain flour
  • 2 tsp baking powder
  • 4 very ripe medium sized bananas (or 3 large)
  • 100g chopped walnuts
  • 50ml milk (semi-skimmed or full fat)


  • Pre heat oven to 180c (160c for fan oven)
  • Grease then line a loaf tin with baking paper
  • Mix together the butter, egg and sugar
  • Slowly mix in the flour and baking powder
  • Peel and mash the bananas and add to the cake mix with the nuts, carefully mix together but don’t over mix
  • Pour the mixture into the loaf tin
  • Bake for approx 1 hour, or until a skewer comes out clean, leave to cool on a wire rack