James Martin Banana And Walnut Bread

This comforting banana and walnut bread is a classic bake that never goes out of style. Soft, moist, and gently nutty, it is perfect for using up ripe bananas and enjoying with a cup of tea. The recipe is straightforward and beginner-friendly, with no special equipment needed. From start to finish, it takes around 75 minutes including baking and cooling.

Ingredients

For the banana and walnut bread

• 125g unsalted butter, softened
• 150g light brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 75g walnuts, roughly chopped
• 2 tbsp milk

How to Make James Martin Banana And Walnut Bread

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a loaf tin so the bread lifts out easily after baking.
• Mix the base: Cream the butter and sugar together until pale and fluffy. This helps create a soft, even texture.
• Add the wet ingredients: Beat in the eggs one at a time, then stir through the mashed bananas until well combined.
• Fold everything together: Gently fold in the flour, baking powder, cinnamon, walnuts and milk until just mixed.
• Bake: Spoon into the tin, level the top and bake for 50 to 55 minutes until golden and cooked through.
• Cool: Leave to cool briefly in the tin before transferring to a wire rack to cool completely.

Tips

Why did my banana bread sink?

This usually happens if the bread is underbaked. Always test the centre with a skewer before removing it from the oven.

How ripe should the bananas be?

The riper the bananas, the better. Soft bananas with brown skins give the sweetest flavour and moistest crumb.

Can I toast the walnuts first?

Yes, lightly toasting the walnuts enhances their flavour. Allow them to cool before adding to the mixture.

Serving Suggestions

• Serve warm with butter
• Enjoy with a cup of tea or coffee
• Spread with honey or soft cream cheese

Storage

Room Temperature

Keep wrapped in foil or an airtight container for up to 3 days.

Refrigerator

Store for up to 5 days, allowing slices to come to room temperature before serving.

Freezing

Freeze sliced or whole for up to 3 months. Defrost fully before eating.

Nutrition

• Calories: 320
• Carbohydrates: 42g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 8g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

James Martin Banana And Walnut Bread

Recipe by Rose MeltonCourse: BakingCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

15

minutes

Cooking time

55

minutes

Total time

75

minutes

Calories

320

kcal

1

hour 

10

minutes

A moist and flavourful banana and walnut bread with a soft crumb and lightly toasted nuts. Ideal for afternoon tea or a simple homemade treat.

Ingredients

• 125g unsalted butter, softened

• 150g light brown sugar

• 2 large eggs

• 3 ripe bananas, mashed

• 225g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 75g walnuts, roughly chopped

• 2 tbsp milk

• Butter, for greasing

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin with baking parchment.
• Cream the butter and sugar together in a large bowl until light and fluffy.
• Beat in the eggs one at a time, then mix in the mashed bananas.
• Fold in the flour, baking powder and cinnamon, followed by the chopped walnuts and milk.
• Spoon the mixture into the prepared tin and level the surface.
• Bake for 50–55 minutes until golden and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

• Use very ripe bananas for the best flavour.
• Cover loosely with foil if the top browns too quickly.
• Delicious served warm or cold.