Banana Nut Bread

Banana Nut Bread


  • 280g plain flour (2 cups)
  • 1 1/2 tsp baking powder
  • pinch salt
  • 120ml vegetable oil (1/2 cup)
  • 195g granulated sugar (1 cup)
  • 2 large free range eggs, lightly beaten
  • 4 medium, very ripe, bananas, peeled and mashed
  • 120g chopped toasted walnuts (1 cup)


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two 8 X 4 inch non-stick loaf tins. Set aside.
  2. Sift the flour, soda and salt together in a bowl.
  3. Whisk together the sugar, oil, eggs and vanilla. Stir in the mashed banana combining well together.  Add the flour mixture and  stir together to blend completely.  Stir in the walnuts.
  4. Divide the mixture between both of the baking tins.  Smooth the tops.  Place on a baking sheet and bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the centre of each comes out clean.  Allow to cool in the tins for 10 minutes before tipping out onto a wire rack to finish cooling completely.
  5. Slice to serve, with or without butter.


Use the ripest bananas you can. If they look like they need to be thrown out, then they are perfect for banana bread. Bread can be stored, wrapped tightly, for up to 5 days. Alternately you can freeze it wrapped in plastic cling film, and then in aluminium foil for up to 3 months.

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