Banana loaf with walnut butter

There are few things more comforting than the smell of freshly baked banana bread wafting around your kitchen. Served sliced straight out of the oven, top with creamy walnut butter for a divine morning tea.

  • 15 mins preparation
  • 1 hr cooking
  • Makes 1 Item
  • Print


Banana loaf
  • 125 gram butter, at room temperature, chopped
  • 3/4 cup firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 cup very ripe banana, mashed
  • 3/4 cup sour cream
  • 1 tablespoon milk
Walnut butter
  • 125 gram butter, softened
  • 2 tablespoon maple syrup
  • 1/2 cup walnuts, chopped


Banana loaf with walnut butter
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 10cm x 20cm loaf pan with baking paper.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar, until pale and creamy. Add eggs one at a time, beating well after each addition.
  • 3
    Sift flour and soda together. Fold banana, sour cream and 3/4 cup flour mixture into creamed mixture. Fold in remaining flour with milk, until combined.
  • 4
    Pour into pan. Bake 55-60 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before turning onto wire rack to cool completely.
  • 5
    To make walnut butter: Beat butter and maple syrup in small bowl, until creamy. Stir through walnuts. Serve sliced, with walnut butter.


You will need about 2 large very ripe bananas for this recipe.

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