James Martin Banana and Walnut Bread is made with overripe mashed bananas, crunchy chopped walnuts, soft butter, and brown sugar. This recipe creates a moist, dense, and sweet loaf that is perfect for breakfast or afternoon tea. It is the ultimate way to use up blackened bananas, turning them into a comforting treat that smells amazing while baking.
Try More Recipes:
Why You Will love This Banana And Walnut Bread:
- Zero Waste: It is the best way to save bananas that are too ripe to eat. The blacker the peel, the sweeter and moister the bread will be.
- Texture Contrast: The softness of the banana sponge combined with the crunchy walnuts creates a satisfying texture in every bite.
- Keeps Well: Unlike some cakes that dry out, this banana bread tastes even better the next day as the moisture redistributes.
- Freezer Friendly: You can slice it up and freeze it, giving you a ready-made breakfast toast option for busy mornings.
- Simple Method: It doesn’t require complex techniques. Just cream the butter, mix the wet and dry ingredients, and bake.
Banana and Walnut Bread Ingredients
- 3 to 4 very ripe bananas (peeled and mashed)
- 125g butter, softened
- 175g light soft brown sugar (or caster sugar)
- 2 free-range eggs
- 250g self-raising flour
- 100g walnuts, roughly chopped
- 1 tsp baking powder (optional, for extra lift)
- 1 tsp vanilla extract (optional)
- Pinch of salt
How To Make James Martin Banana and Walnut Bread
- Preheat and Prep: Preheat your oven to 350°F (180°C) or 320°F (160°C) for fan ovens. Grease a 900g (2lb) loaf tin with butter and line the base with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the 125g of softened butter and 175g of sugar together until pale and fluffy. This takes about 3 to 4 minutes.
- Add Eggs: Beat in the 2 eggs, one at a time, mixing well after each addition. If the mixture looks like it is curdling, add a tablespoon of the flour. Stir in the vanilla extract if using.
- Mash Bananas: In a separate bowl, mash the peeled bananas with a fork until they are smooth but still have a few lumps for texture. Fold the mashed bananas into the butter mixture.
- Add Dry Ingredients: Sift in the 250g of self-raising flour, baking powder, and salt. Gently fold these into the wet mixture using a large spoon.
- Add Walnuts: Stir in most of the chopped walnuts (save a few for the top if you like). Do not overmix; just stir until the flour disappears.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Scatter any remaining walnuts over the surface. Bake for 55 to 60 minutes.
- Check and Cool: Insert a skewer into the center; if it comes out clean, it is ready. If it is wet, bake for another 5 to 10 minutes. Let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Recipe Tips
- Use Very Ripe Bananas: The bananas should have brown spots or even be mostly black on the outside. Green or yellow bananas won’t give the right sweetness or moisture.
- Don’t Overmix: When adding the flour, mix gently. If you beat the batter too hard at this stage, the bread will turn out tough and rubbery instead of soft.
- Toast the Walnuts: For extra flavor, toast the walnuts in a dry pan for 2 minutes before adding them to the batter. This releases their natural oils.
- Cover if Browning: If the top of the loaf is getting dark brown but the inside is still raw, cover the tin loosely with foil for the last 15 minutes of baking.
What To Serve With Banana And Walnut Bread?
This Banana And Walnut Bread is delicious on its own, but it is best served slightly warm with a thick layer of salted butter which melts into the sponge. For a more indulgent treat, try spreading it with cream cheese or a drizzle of honey. It pairs perfectly with a hot cup of coffee or Earl Grey tea in the afternoon.
How To Store Leftovers Banana And Walnut Bread?
- Room Temperature: Store the loaf in an airtight container or wrapped in foil at room temperature for up to 3 to 4 days.
- Freeze: Slice the bread and wrap individual slices in cling film. Freeze for up to 3 months. Thaw at room temperature or in the toaster.
How To Reheat Leftovers Banana And Walnut Bread?
Important Rule: Banana bread can dry out if overheated, so be quick!
- Toaster (Best): Place a slice in the toaster on a medium setting for 1 to 2 minutes. This gives crispy edges and a soft center.
- Microwave: Heat a slice for 20 seconds. It will be very soft and moist.
- Oven: Wrap in foil and warm at 350°F (180°C) for 5 to 10 minutes.
❓FAQs
Yes, but you must add raising agents. Use 250g plain flour mixed with 2 teaspoons of baking powder.
Yes! Thaw the frozen bananas completely in a bowl before using. Do not drain the liquid that comes out; pour it into the batter for extra flavor.
Absolutely. If you have an allergy or dislike walnuts, simply leave them out or swap them for chocolate chips or sultanas.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »Try More Recipes:
Banana And Walnut Bread Nutrition Facts
Serving Size: 1 slice (serves 10)
- Calories: 310 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 5g
James Martin Banana And Walnut Bread
Course: Breakfast, Snacks, DessertCuisine: Brititsh, AmericanDifficulty: Easy10
servings15
minutes1
hour310
kcalJames Martin Banana and Walnut Bread is made with overripe mashed bananas, crunchy chopped walnuts, soft butter, and brown sugar. This recipe creates a moist, dense, and sweet loaf that is perfect for breakfast or afternoon tea. It is the ultimate way to use up blackened bananas, turning them into a comforting treat that smells amazing while baking.
Ingredients
3 to 4 very ripe bananas (peeled and mashed)
125g butter, softened
175g light soft brown sugar (or caster sugar)
2 free-range eggs
250g self-raising flour
100g walnuts, roughly chopped
1 tsp baking powder (optional, for extra lift)
1 tsp vanilla extract (optional)
Pinch of salt
Directions
- Preheat and Prep: Preheat your oven to 350°F (180°C) or 320°F (160°C) for fan ovens. Grease a 900g (2lb) loaf tin with butter and line the base with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the 125g of softened butter and 175g of sugar together until pale and fluffy. This takes about 3 to 4 minutes.
- Add Eggs: Beat in the 2 eggs, one at a time, mixing well after each addition. If the mixture looks like it is curdling, add a tablespoon of the flour. Stir in the vanilla extract if using.
- Mash Bananas: In a separate bowl, mash the peeled bananas with a fork until they are smooth but still have a few lumps for texture. Fold the mashed bananas into the butter mixture.
- Add Dry Ingredients: Sift in the 250g of self-raising flour, baking powder, and salt. Gently fold these into the wet mixture using a large spoon.
- Add Walnuts: Stir in most of the chopped walnuts (save a few for the top if you like). Do not overmix; just stir until the flour disappears.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Scatter any remaining walnuts over the surface. Bake for 55 to 60 minutes.
- Check and Cool: Insert a skewer into the center; if it comes out clean, it is ready. If it is wet, bake for another 5 to 10 minutes. Let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Use Very Ripe Bananas: The bananas should have brown spots or even be mostly black on the outside. Green or yellow bananas won’t give the right sweetness or moisture.
Don’t Overmix: When adding the flour, mix gently. If you beat the batter too hard at this stage, the bread will turn out tough and rubbery instead of soft.
Toast the Walnuts: For extra flavor, toast the walnuts in a dry pan for 2 minutes before adding them to the batter. This releases their natural oils.
Cover if Browning: If the top of the loaf is getting dark brown but the inside is still raw, cover the tin loosely with foil for the last 15 minutes of baking.
