medshi8 This moist, tender Mary Berry Banana and Walnut Loaf is made with overripe bananas and chopped walnuts, ready in 1 hour and 15 minutes. Pulling the golden-brown bake out of the oven to reveal a perfectly risen, cracking top is incredibly satisfying. I have baked this reliable classic countless times.
Why This Classic Works
Mary Berry’s traditional recipes always rely on straightforward techniques and proper proportions. The combination of self-raising flour and a little extra baking powder guarantees a beautifully risen sponge, while the mashed bananas keep the crumb incredibly moist for days.
I quickly learned that using intensely speckled, black bananas is the secret to getting that deep, natural sweetness. If you try to use firm, yellow fruit, the loaf simply lacks that rich flavour and soft texture.
Mary Berry Banana and Walnut Loaf Ingredients
- 100g soft butter, plus extra for greasing
- 175g light brown sugar
- 2 large eggs
- 225g overripe bananas, mashed (about 2 to 3 bananas)
- 1 tsp vanilla extract
- 225g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 50g chopped walnuts
- 2 tbsp milk
How To Make Mary Berry Banana and Walnut Loaf
- Prepare The Tin: Preheat your oven to 170°C (150°C Fan) and line a 900g (2lb) loaf tin with non-stick baking parchment.
- Cream Butter And Sugar: In a large mixing bowl, beat the soft butter and light brown sugar together until pale and fluffy.
- Add The Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition, then stir in the mashed bananas and vanilla extract.
- Fold In Dry Ingredients: Sift the self-raising flour, baking powder, and ground cinnamon over the wet mixture. Gently fold everything together using a large metal spoon or spatula.
- Incorporate Walnuts And Milk: Stir in the chopped walnuts and the milk until the batter drops easily from your spoon.
- Bake The Loaf: Pour the mixture into your prepared tin, level the top, and bake for 55 to 60 minutes. A skewer inserted into the centre should come out clean.
- Cool The Cake: Leave the loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Tips
- Weigh the bananas: Bananas vary wildly in size, so weighing out exactly 225g ensures you do not make the batter too wet.
- Check the oven early: Ovens vary significantly, so test the centre of your sponge with a skewer at the 50-minute mark to prevent a dry cake.
- Use room temperature eggs: Cold eggs can cause your butter mixture to curdle, so take them out of the fridge an hour before baking.
What To Serve With Banana and Walnut Loaf
This comforting bake pairs wonderfully with a strong cup of builder’s tea or a freshly brewed coffee. For a more indulgent afternoon treat, spread each thick slice with slightly salted butter or a generous dollop of clotted cream.
How To Store
Store the completely cooled loaf in an airtight container at room temperature for up to 4 days. You can also freeze the whole loaf or individual slices wrapped tightly in cling film and foil for up to 3 months.
FAQs
Why did my loaf sink in the middle?
Opening the oven door too early or underbaking the cake can cause it to sink. Always wait until the final 10 minutes to check on your bake.
Can I use plain flour instead?
Yes, if you only have plain flour, simply add 2 level teaspoons of baking powder for every 150g of flour used to ensure a good rise.
How do I ripen bananas quickly?
You can place unpeeled bananas on a baking tray in a warm oven for 15 minutes until the skins turn black and the fruit softens inside.
Can I swap the walnuts for another nut?
Pecans make a fantastic substitute for walnuts, offering a similar crunch and a slightly sweeter flavour profile that works beautifully with banana.
Nutrition
- Calories: 285 kcal
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrate: 37g
- Protein: 4g
Try More Recipes:
- Mary Berry Banana and Chocolate Chip Loaf Recipe
- Mary Berry Banana Cake Recipe
- Mary Berry Banana Loaf Recipe
Mary Berry Banana and Walnut Loaf
10
servings15
minutes1
hour1
hour15
minutesMary Berry Banana and Walnut Loaf yields a moist, tender crumb loaded with sweet overripe bananas and crunchy chopped walnuts. Ready in 1 hour and 15 minutes, this foolproof classic is ideal for an afternoon tea spread or a simple weekend baking session.
Ingredients
100g soft butter, plus extra for greasing
175g light brown sugar
2 large eggs
225g overripe bananas, mashed (about 2 to 3 bananas)
1 tsp vanilla extract
225g self-raising flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
50g chopped walnuts
2 tbsp milk
Directions
- 1. Prepare The Tin: Preheat your oven to 170°C (150°C Fan) and line a 900g (2lb) loaf tin with non-stick baking parchment.
- 2. Cream Butter And Sugar: In a large mixing bowl, beat the soft butter and light brown sugar together until pale and fluffy.
- 3. Add The Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition, then stir in the mashed bananas and vanilla extract.
- 4. Fold In Dry Ingredients: Sift the self-raising flour, baking powder, and ground cinnamon over the wet mixture. Gently fold everything together using a large metal spoon or spatula.
- 5. Incorporate Walnuts And Milk: Stir in the chopped walnuts and the milk until the batter drops easily from your spoon.
- 6. Bake The Loaf: Pour the mixture into your prepared tin, level the top, and bake for 55 to 60 minutes. A skewer inserted into the centre should come out clean.
- 7. Cool The Cake: Leave the loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
