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Banana bread

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Pop a slice of this fruity loaf in your packed lunch.
Serves
12
Prep
10 minutes
Cook
50-55 minutes
Each 63g serving contains (excludes serving suggestion)
KCal
170
Carbs
20.60g
Fibre
1.70g
Protein
3.80g
Fat
7.70g
Saturates
0.90g
Sugars
11.80g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 large bananas
2 free-range eggs
4 tbsp rapeseed oil
1 tsp vanilla extract
100g soft light-brown sugar
150g wholemeal flour
2 tsp baking powder
1 heaped tsp mixed spice
50g walnuts, roughly chopped (saving a few whole ones to put on top)
Method
  1. Preheat the oven to 170°C/ gas mark 3. Mash the bananas, then add the eggs and beat together.
  2. Add the oil, vanilla extract and sugar and mix well.
  3. Stir in the flour, baking powder and mixed spice, then fold in the chopped walnuts.
  4. Spoon into a 2lb loaf tin (approx 22 x 11cm), place the whole walnuts on the top, and bake for around 50–55 minutes, until a skewer inserted into the middle comes out clean.
  5. Cool in the tin for 10 minutes before turning out onto a rack to cool completely.
Chefs tips
  • You could add other spices to this mix such as ground ginger or cinnamon, or use almonds or sunflower seeds instead of walnuts.
  • Freezing instructions: Suitable for freezing once cooked. Slice, then wrap in foil to freeze. You can then use slices as required.
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