Banana–walnut quick bread

    1 hour 5 minutes

    Ripe bananas, nature's star sweetener, are the basis for this moist, tasty loaf.

    11 people made this

    Serves: 12 

    • 50 g (½ cup) rolled oats
    • 40 g (1/3 cup) coarsely chopped walnuts
    • 155 g (1¼ cups) plain flour
    • 75 g (½ cup) plain wholemeal flour
    • 2 teaspoons baking powder
    • ¾ teaspoon bicarbonate of soda
    • ¾ teaspoon salt
    • 300 g (1 1/4 cups) mashed banana (about 3 bananas)
    • 155 g (2/3 cup) brown sugar
    • 125 ml (½ cup) buttermilk
    • 2 egg whites
    • 2½ tablespoons walnut oil or extra-light olive oil

    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. Use a 22 × 12 cm fluted or plain loaf tin. Coat tin with cooking spray. Preheat oven to 190°C.
    2. Place the oats and walnuts on a baking tray; toast in the oven until the oats are golden brown and walnuts are crisp, about 7 minutes.
    3. Combine flours, baking powder, bicarbonate of soda and salt in a bowl. Place the mashed banana, sugar, buttermilk, egg whites and oil in a separate large bowl. Stir to thoroughly combine. Fold in flour mixture and the oats and walnuts.
    4. Spoon batter into the loaf pan. Bake 50–55 minutes or until a skewer inserted in the centre of the loaf comes out clean. Leave to cool in pan for 10 minutes; turn onto a wire rack to cool completely.

    Top Tip

    Store bananas in a paper bag at room temperature if they need ripening. Sliced bananas darken when exposed to air. To keep them from turning brown, toss the slices with a little citrus juice. To prevent bananas from overripening, store them in the refrigerator; the skin will turn black, but the bananas will be fine.

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    Reviews in English (2)


    Easy to make and very yummy. I toasted pumpkin seeds as well. Only because I had them leftover. Family loved it.  -  26 Apr 2015


    Easy to make and tastes beautiful. Will definitely be remaking.  -  08 Jun 2014