Using Overripe Bananas: Banana And Walnut Loaf

| |

Using Overripe Bananas: Banana And Walnut Loaf

Use overripe bananas in banana and walnut loaf

Jump to recipe

I’m really fussy about the ripeness of my bananas. I don’t like them underripe when they stick to your teeth a bit and I don’t like them as soon as they start to get spotty and taste too banana-ey. What a fusspot! This leaves me with a very small window of opportunity to enjoy my bananas so I’m always on the look-out for recipes for using up overripe bananas and this is my current favourite.

Use overripe bananas in banana and walnut loaf

It’s a banana and walnut loaf cake. It’s really quick to make and satisfyingly reliable. Also, even though it’s got quite a lot of sugar in it, it doesn’t taste too sweet so you can almost convince yourself it’s a healthy snack 😉

Making banana and walnut loaf

The original recipe came from a book called Cakes & Slices by Murdoch Books. That recipe includes grated dark chocolate which I have omitted and I’ve also reduced the amount of banana slightly.

Banana and walnut loaf ready to go in the oven

You’ll see in the pictures that I’ve lined my tin with a special loaf tin liner. My Mum introduced me to these and they’re a real treat to use. No faffing about with greaseproof paper and no need to grease the tin. They are a bit of an extravagance but worth it I think for the convenience. I’m a great believer in making things easier so I’m more likely to actually do them!

I find that this cakes keeps well in a tin for a week but it’s most delicious when it’s still slightly warm and the edges are a bit crunchy.

Banana And Walnut Loaf


  • 2 ripe or overripe bananas
  • 170 g caster sugar
  • 185 g self-raising flour
  • 2 eggs lightly beaten
  • 3 tbsp olive oil
  • 3 tbsp milk
  • 90 g walnuts chopped


  • Grease and line a 2lb loaf tin (approximately 10 x 20 cm) or use a silicone loaf tin liner.
  • Heat the oven to 180°C/gas mark 4.
  • Use a fork to mash the bananas in a mixing bowl.
  • Add the sugar and stir to combine.
  • Add the flour (sifted), eggs, oil and milk and stir for 30 seconds.
  • Add the walnuts and mix in gently.
  • Pour the mixture into the prepared cake tin.
  • Bake for 50-55 minutes, until a skewer inserted into the middle of the cake comes out clean.
  • Leave in the tin for 5 minutes.
  • Turn the cake out on to a wire rack and leave to cool.


Adapted from Cakes and Slices

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.