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Banana and walnut loaf

Whether you’re after a healthy treat with your morning coffee or a slice of teacake in the afternoon this banana and walnut loaf is worth a try! If you want it to be dairy-free you can use plant-based milk (such as oat, almond, coconut or soya). I once accidentally left out the eggs, yet the cake was still delicious and moist - and, since I'd used oat milk, it became Vegan!  This banana bread is very low in sugar and oil, so it's perfect for those who are looking after their health or waistline!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large handful of walnuts
  • 3 bananas
  • 2 Tbsp grapeseed oil
  • 2 Tbsp milk can be plant-based
  • 2 eggs
  • 2 Tbsp brown sugar
  • 3 Tbsp honey or agave syrup
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp bicarb
  • Pinch of salt
  • ½ cup raisins or sultanas optional

Method
 

  1. Heat the oven to 180°C, then grease and line a loaf tin with parchment paper.
  2. Put the walnuts on a baking tray and toast them in the oven for 5 minutes. Set the roasted walnuts aside to cool.
  3. In a large bowl, mash the bananas with a fork, then add the oil, milk, eggs, sugar, honey, cinnamon and vanilla. Mix everything together.
  4. Mix the flour, bicarb, baking powder and a salt in another bowl, then sieve this into the banana mixture.
  5. Chop the walnuts and fold them into the mixture, together with raisins (if used).
  6. Tip the batter into the loaf tin and bake (in the middle of the oven) for 55-60 minutes, or until a skewer comes out clean. You might want to cover the tin with foil after 30 minutes of baking.
  7. Allow the cake to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.