Banana walnut bread
20 mins cooking time
Immerse yourself, cook, in the joy of baking with our popular banana walnut bread recipe. This delightful loaf combines the sweetness of bananas with the satisfying crunchy texture of walnuts. Paired with a smooth cinnamon frosting, this is a comforting treat you will not want to miss.
Banana walnut bread
Immerse yourself, cook, in the joy of baking with our popular banana walnut bread recipe. This delightful loaf combines the sweetness of bananas with the satisfying crunchy texture of walnuts. Paired with a smooth cinnamon frosting, this is a comforting treat you will not want to miss.
Immerse yourself, cook, in the joy of baking with our popular banana walnut bread recipe. This delightful loaf combines the sweetness of bananas with the satisfying crunchy texture of walnuts. Paired with a smooth cinnamon frosting, this is a comforting treat you will not want to miss.
Method
Cake
1
Preheat the oven to 180C/160C fan/gas mark 4. Grease and line a loaf tin.
2
In a large bowl, mash bananas with a fork, trying to keep just a little bit of texture. Set aside.
TIP
For the sweetest, mushiest bread, choose the ripest bananas possible with a soft texture and yellow skin dotted with brown. To ripen bananas faster, place them in a paper bag at room temperature for a couple of days. For immediate ripening, bake unpeeled bananas at 120°C for 15-20 minutes until the skins turn black and brown. Let them cool, then mash with a fork until ready to use in your bread mix.
For more intense nuttiness in your banana walnut bread, toast the walnuts at 180°C in the oven for 5-10 minutes until golden and fragrant. Cool and fold them into the batter. Sprinkle a pinch of sea salt on the walnuts as they cool to enhance their flavour in the cake.
3
In a separate bowl, beat sugar, eggs, and melted Lurpak® Plant Based for 2-3 minutes until light and fluffy.
4
Fold in mashed banana, flour, baking powder, 50g of walnuts, and salt until well combined.
TIP
To give the banana bread a light and tender texture, mix the batter gently until just combined. Avoid overmixing, as it can make the loaf heavy and dense. Instead of an electric mixer, use a spoon or spatula to fold the ingredients gently and preserve the delicate structure.
5
Pour into the prepared loaf tin and scatter over the remaining chopped walnuts. Bake for 55-60 minutes or until a skewer comes out clean when inserted into the cake.
Cinnamon frosting
1
Beat Lurpak® Plant Based until light and fluffy. Add icing sugar, cinnamon, and vanilla and beat until combined.
TIP
Use room-temperature Lurpak® Plant Based, which is soft but not melted. It should be pliable enough to mix easily but still hold its shape. Add icing sugar gradually so it mixes evenly and you can control the consistency. If the frosting gets too thick, add a small amount of milk or cream, one teaspoon at a time, until you reach the desired consistency. If it is too thin, add a bit more icing sugar.
2
Serve the banana bread sliced with the cinnamon cream and whole walnuts on the side to spread on top of each slice.
