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Loaf cake

Banana Bread

A moist banana loaf with browned butter, toasted walnuts and restrained sweetness, using very ripe fruit for flavour rather than excess sugar.

BakingLoaf cakeVegetarianFreezer-friendly
Total time1 hour 45 minutes, including initial cooling
DifficultyModerate
Community ratingNew recipe
Per serving5.7g protein
Stock food photograph for Banana Bread
OK
Structure checkedAdaptive recipe data
Serves
10

Scaled live

Ingredients

10 slices

Banana bread

  • 120 gunsalted butter
  • 3very ripe medium bananas, peeled weight 330-360g
  • 140 glight soft brown sugar
  • 2large eggs, at room temperature
  • 80 gfull-fat Greek yoghurt
  • 1 tspvanilla extract
  • 225 gplain flour
  • 1 tspbicarbonate of soda
  • 1 tspbaking powder
  • 1 tspground cinnamon
  • 1/2 tspfine salt
  • 80 gwalnuts, toasted and roughly chopped
  • 1small banana, halved lengthways, for the top (optional)

Per serving

342 kcal5.7g protein43g carbs17g fat

Nutrition calculated from 13 of 13 ingredients

Approximately 305 kcal, 5g protein, 41g carbohydrate, 14g fat and 2g fibre per slice.

Clear and checked

Method

  1. 01

    Heat the oven to 160°C fan

    7 min

    Heat the oven to 160°C fan. Grease and line the loaf tin. Toast the walnuts on a tray for 6-8 minutes, then cool.

  2. 02

    Melt the butter

    5 min

    Melt the butter in a small saucepan over medium heat. Continue cooking for 3-5 minutes until the milk solids turn hazelnut brown and smell nutty. Pour into a large bowl and cool for 5 minutes.

  3. 03

    Mash the ripe bananas

    3 min

    Mash the ripe bananas with a fork. Whisk them into the browned butter with brown sugar, eggs, yoghurt and vanilla.

  4. 04

    In another bowl mix flour

    3 min

    In another bowl mix flour, bicarbonate of soda, baking powder, cinnamon and salt. Fold into the wet mixture until only a few flour streaks remain, then fold in walnuts. Do not overmix.

  5. 05

    Spoon into the tin

    3 min

    Spoon into the tin. Lay the optional banana halves cut-side up on the surface without pressing them down.

  6. 06

    Bake for 55-65 minutes

    60 min

    Bake for 55-65 minutes until well risen and a skewer in the centre comes out with moist crumbs but no wet batter. Cover loosely with foil after 45 minutes if darkening too quickly.

  7. 07

    Cool in the tin

    45 min

    Cool in the tin for 15 minutes, then lift onto a wire rack. Cool for at least 45 minutes before slicing; the crumb sets as it cools.

  8. 08

    Store airtight for up to 3 days

    3 min

    Store airtight for up to 3 days or freeze individual slices for up to 3 months.

Equipment check

8 items required

  • 900g (2lb) loaf tin, about 23 x 13 x 7cm
  • Baking parchment
  • Small saucepan
  • Large mixing bowl
  • Whisk
  • Fork
  • Spatula
  • Wire rack

Dietary and allergen note: Vegetarian. Contains gluten, egg, dairy and walnuts; omit walnuts for a nut-free version.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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