Banana and Walnut Bread Recipe

This banana bread recipe is full of flavour, fragrance and moisture. It pairs perfectly with coffee, tea or simply on its own! It can also keep moist, unrefrigerated and ready to eat for up to 7 days after it’s been baked (if stored correctly).

Banana and Walnut Bread Recipe

Servings

8

servings
Prep time

30

minutes
Baking Time

45 - 50 minutes

Ingredients

  • 100g walnuts

  • 3 medium (ripe) bananas

  • 150g plain flour

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • ½ tsp salt

  • 100g brown sugar

  • 2 large eggs

  • 60ml vegetable oil

  • 1 tsp vanilla extract

Directions

  • Preheat the oven to 180°C.

  • If your bananas are not ripe enough for baking, place the whole, unpeeled bananas in a preheated oven for 20-30 minutes until soft and mushy inside.

  • Meanwhile, pour the walnuts in a  baking tray and roast for 10 minutes or until darkened. Once cooled, roughly chop the walnuts.

  • In a bowl, whisk together flour, baking soda, cinnamon and salt.

  • In another bowl, mix the sugar, oil, eggs and beat until light and fluffy (with an electric mix if available). Then, add in the mashed bananas, vanilla and mix until well combined.

  • Combine the wet and dry ingredients until thoroughly blended.

  • Pour the batter into a pre-greased baking tin and bake for 45 - 50 minutes or until a skewer comes out clean.

  • Allow to cool and serve immediately or wrap in cling film and aluminium foil and store in an airtight container to keep its freshness.