Banana & Walnut Bread
Recipe type: Quick Bread
Serves: 1 loaf
  • 125g (1/2 cup) butter, room temperature
  • 1/2 cup brown sugar
  • 1/3 cup caster sugar (superfine)
  • 2 eggs
  • 2 very ripe bananas, mashed with a fork
  • 1 cup milk (can use buttermilk)
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Optional: 1/4 cup walnuts, chopped
  1. Preheat oven to 180°C (360°F). Grease and line a 25cm (10 inch) loaf pan (mine was 22 x 12cm) with baking paper.
  2. Place butter and sugars into a bowl of an electric mixer (or you can use hand held electric beaters) and beat until pale and creamy.
  3. Add eggs one at a time, beating well after each addition.
  4. Beat in the mashed bananas, then add in the milk (I suggest you add about 3/4 of the milk at this stage and see whether more is needed once everything is added) and beat on low till just combined.
  5. In a bowl, sift flour, baking powder, cinnamon, baking soda and salt together. Add to the batter mixture, along with the walnuts, and beat on low (or fold) until just combined (don't over-mix).
  6. Pour batter into prepared loaf pan, and bake for 1 hour (start checking from 50 minutes) or until a skewer comes out clean. The top will crack - that's completely normal. Cool in the pan for 10 minutes and then remove, peel off the baking paper, and allow to cool completely.
  7. To serve, cut into thick slices and spread generously with butter.
Banana bread can be stored at room temperature in plastic wrap for a couple of days and up to a week in the fridge. It also freezes well - just wrap in plastic wrap first, then foil before placing in freezer. When ready to defrost, thaw overnight in its wrappings which are taken off when it has reached room temperature. At that point, the loaf can be placed in the oven at 160C (325F) for 10 minutes to rewarm.
Recipe by The Kiwi Cook at