Mary Berry Banana and Walnut Loaf
Mary Berry Banana and Walnut Loaf is a classic British loaf cake made by folding mashed bananas into a buttery batter, then adding chopped walnuts for texture. The bananas keep the crumb tender and lightly sweet, while the nuts add contrast. Baked slowly in a loaf tin, it slices neatly and keeps well for several days.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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100g soft butter, at room temperature
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175g light brown sugar
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2 large eggs
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2–3 ripe bananas, mashed (about 225g)
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225g self-raising flour
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½ teaspoon baking powder
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50g walnuts, roughly chopped
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1 teaspoon vanilla extract
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Pinch of salt
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Optional: ½ teaspoon ground cinnamon
Instructions
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Prepare the tin – Line a loaf tin with baking parchment and preheat the oven to 170°C (340°F).
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Cream butter and sugar – Beat together until pale and fluffy.
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Add eggs – Beat in the eggs one at a time, mixing well after each.
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Mix in bananas – Stir in the mashed bananas and vanilla extract.
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Combine dry ingredients – Sift flour, baking powder, salt, and cinnamon together.
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Fold gently – Fold the dry ingredients into the batter until just combined.
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Add walnuts – Stir in the chopped walnuts evenly.
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Fill the tin – Spoon the mixture into the prepared tin and level the top.
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Bake steadily – Bake for 50–60 minutes until golden and a skewer comes out clean.
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Cool properly – Leave in the tin for 10 minutes, then turn out onto a rack to cool completely.
Find it online: https://maryberrycooks.co.uk/mary-berry-banana-and-walnut-loaf/