Banana and Walnut Bread

    Banana and Walnut Bread

    (289)
    17saves
    1hour15min


    286 people made this

    This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a hospital cake stall, a doctor bought this bread and said that this was the best banana bread that he had tasted.

    Ingredients
    Serves: 12 

    • 1 3/4 cups (220g) plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2/3 cup (150g) white sugar
    • 85g butter, softened
    • 2 eggs
    • 1 cup mashed banana
    • 1/2 cup (60g) chopped walnuts

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Grease a 20x10cm loaf tin. Preheat oven to 180 degrees C.
    2. In a large mixing bowl, sift together flour, baking powder, bicarb soda, salt and sugar. Add butter, eggs, walnuts and mashed banana. Beat until well blended.
    3. Pour batter into prepared tin and bake about 1 hour or until a toothpick inserted in the centre of the loaf comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (289)

    Reviews in English (289)

    by
    102

    This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also, my secret....SHHH!...after the bread has cooled completely, I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY!  -  03 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    77

    The first time I baked this bread, it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper, the better), 1/2 cup of heavy cream, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, and 1/2 teaspoon of nutmeg. Cooked it for exactly an hour, and the result was even better the second time around. The bread had a mouthwatering aroma, which filled up our home.  -  10 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    57

    I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy, and if that's what you want, this is the recipe for you, but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid, then blending the dry ingredients in would be better for texture as well. All in all, a nice light snacking loaf, but not what I had in mind.  -  02 Nov 2002  (Review from Allrecipes USA and Canada)

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