Name: Mary Berry Banana and Walnut Loaf Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 225g self-raising flour; 1 tsp baking powder; 115g caster sugar; 115g unsalted butter, softened; 2 large eggs, at room temperature; 2 very ripe bananas (approximately 200g peeled weight), mashed; 75g walnut pieces, roughly chopped; 1 tsp vanilla extract; 2 tbsp whole milk; 4-5 walnut halves for topping; 1 tsp demerara sugar for sprinkling; butter for greasing; baking paper for lining

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This Mary Berry banana and walnut loaf is a dense, moist crumb with a golden-brown crust, carrying a deep banana fragrance that fills the kitchen as it bakes. The walnuts add a slightly bitter crunch against the soft, sweet interior, giving each slice a satisfying contrast in texture. It slices cleanly, holds together well, and keeps beautifully over several days.

What sets this version apart is its straightforwardness. No creaming machine needed, no resting times, no complicated stages. The method is direct and the results are consistent, making it a reliable choice for a weekend bake or when very ripe bananas need using up. From start to finish, it is ready in around 1 hour 15 minutes.

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Ingredients

For the Loaf

225g self-raising flour
1 tsp baking powder
115g caster sugar
115g unsalted butter, softened
2 large eggs, at room temperature
2 very ripe bananas (approximately 200g peeled weight), mashed
75g walnut pieces, roughly chopped
1 tsp vanilla extract
2 tbsp whole milk

To Finish

4–5 walnut halves, for topping
1 tsp demerara sugar, for sprinkling

For the Tin

Butter, for greasing
Baking paper, for lining

How to Make Mary Berry Banana and Walnut Loaf

How to Make Mary Berry Banana Walnut Loaf

01
Prepare the tin and oven:
Preheat the oven to 180°C (160°C fan, Gas Mark 4). Grease a 900g (2lb) loaf tin with butter, then line the base and long sides with a strip of baking paper, leaving a slight overhang to help lift the loaf out later.
02
Mash the bananas:
Peel the ripe bananas and place them in a bowl. Mash thoroughly with a fork until almost smooth, with just a few small lumps remaining. Very ripe bananas with blackened skins give the loaf a deeper, sweeter flavour and a more tender crumb than yellow ones.
03
Cream the butter and sugar:
Beat the softened butter and caster sugar together in a large bowl using a wooden spoon or electric hand whisk until the mixture is pale and slightly fluffy. This takes about 3 minutes by hand or 1 to 2 minutes with a whisk. Proper creaming here ensures a lighter, more even texture in the baked loaf.
04
Add the eggs and vanilla:
Beat in the eggs one at a time, mixing well between each addition. Stir in the vanilla extract. If the mixture looks slightly curdled, do not worry; it will come together once the flour is added.
05
Fold in the dry ingredients:
Sift the self-raising flour and baking powder together, then gently fold them into the creamed mixture using a large metal spoon or spatula. Use a figure-of-eight motion and stop as soon as the flour disappears. Overmixing at this stage can make the crumb tough rather than tender.
06
Stir in the banana and walnuts:
Add the mashed banana, chopped walnuts, and milk to the bowl. Fold everything together gently until just combined. The batter will be fairly thick and will drop slowly from a spoon.
07
Fill the tin and top:
Spoon the batter into the prepared loaf tin and level the surface with the back of a spoon. Press the walnut halves gently along the centre in a line, then scatter the demerara sugar over the top. This gives the finished loaf a slightly crisp, golden crown.
08
Bake the loaf:
Place the tin on the middle shelf of the oven and bake for 50 to 55 minutes, until the loaf is well risen, golden brown on top, and a skewer inserted into the centre comes out clean. If the top begins to darken too quickly after 35 minutes, lay a loose piece of foil across the tin without sealing it.
09
Cool before slicing:
Leave the loaf to cool in the tin for 10 minutes, then use the baking paper overhang to lift it onto a wire rack. Allow it to cool for at least 30 minutes before slicing, as cutting into the loaf too early can cause it to squash and lose its shape.

Tips for the Best Banana and Walnut Loaf

01 Why is my banana loaf still wet and gummy in the centre after the full baking time? + −

The most common cause is bananas with a very high water content, or a tin that is slightly larger than 900g, which spreads the batter too thin. Return the loaf to the oven, cover with foil to prevent further browning, and bake in 5-minute intervals, checking with a skewer each time until it comes out clean.

02 Why did my banana walnut loaf sink in the middle after baking? + −

Sinking usually happens when the loaf is removed from the oven before the centre is fully set, or when the oven door is opened too early, which causes a sudden drop in temperature. Always wait until at least 45 minutes have passed before checking, and use a skewer rather than relying on colour alone.

03 How do I stop the walnuts from sinking to the bottom of the loaf? + −

Toss the chopped walnuts in a teaspoon of plain flour before folding them into the batter. This light coating helps them stay suspended in the mixture rather than settling to the base during baking.

04 Why does my banana loaf have a dry, crumbly texture rather than a moist one? + −

A dry crumb is nearly always the result of either over-baking or using bananas that are not ripe enough. The bananas should have blackened or heavily spotted skins; pale yellow bananas do not carry enough natural sugar or moisture to produce the characteristic dense, tender texture of this loaf.

05 The top of my loaf is cracking heavily, is that normal? + −

A single split running along the length of the loaf is entirely normal and is actually the sign of a well-made banana loaf, as the crust sets before the centre has finished rising. A jagged or uneven crack across the surface can indicate the oven temperature is too high; reduce by 10°C and use an oven thermometer to verify accuracy.

Serving Suggestions

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Serve at room temperature in thick slices spread with lightly salted butter, which brings out the sweetness of the banana and balances the richness of the walnuts.

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Pair with a pot of strong Assam or Darjeeling tea for a classic afternoon offering, where the malt of the tea cuts through the dense, sweet crumb beautifully.

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Toast a slice lightly and top with a drizzle of honey and a spoonful of thick Greek yogurt for a satisfying morning breakfast that is far from ordinary.

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Serve warm alongside a scoop of good vanilla ice cream as a simple pudding, particularly appealing when the loaf is just slightly beyond its freshest day and benefits from the heat.

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Arrange slices on a cake stand dusted lightly with icing sugar for a relaxed but presentable addition to a birthday or celebration spread, where the walnut topping adds a rustic, decorative finish.

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Storage

Up to 3 Days

Room Temperature

Wrap the cooled loaf tightly in cling film or store in an airtight container at room temperature for up to 3 days, keeping it in a cool spot away from direct sunlight.

Up to 5 Days

Refrigerator

Wrap in cling film or place in an airtight container and refrigerate for up to 5 days. Bring slices back to room temperature for 20 minutes before serving, as the cold can make the crumb feel firmer than it actually is.

Up to 3 Months

Freezing

Wrap the fully cooled loaf in cling film and then a layer of foil, or slice it first and wrap individual pieces separately, and freeze for up to 3 months. Defrost overnight at room temperature or for a few hours on the worktop still wrapped, to prevent condensation making the crust soggy.

Nutrition

Calories

310

kcal per serving

38g

Carbohydrates

Protein

15g

Fat

Saturated Fat

130mg

Sodium

Nutrition values are estimates only and will vary depending on the specific brands of ingredients used, the exact ripeness of the bananas, and the size of the slices served.

FAQs

01 Can I use plain flour instead of self-raising flour in this banana loaf? + −

Yes, substitute 225g of plain flour and add 2 teaspoons of baking powder instead of the 1 teaspoon listed in the recipe. Sift them together well before adding to ensure the raising agents are evenly distributed through the batter.

02 Can I leave out the walnuts or swap them for a different nut? + −

The walnuts can be left out entirely for a plain banana loaf without any textural changes to the crumb. Pecans make an excellent substitute, giving a slightly sweeter, buttery flavour; roughly chopped hazelnuts also work well and produce a more earthy finish.

03 Can I make this Mary Berry banana and walnut loaf ahead of time? + −

This loaf actually improves with a day’s rest, as the banana flavour deepens and the crumb settles into a firmer, more sliceable texture overnight. Bake it the day before needed and store it wrapped at room temperature for the best results.

04 Can I reduce the sugar in this recipe? + −

The sugar can be reduced to 90g if the bananas are very ripe and sweet, as they contribute natural sugars to the batter. Going below 90g risks affecting the texture and the browning of the crust, so it is not advisable to reduce further than that.

05 Can I add chocolate chips to this banana walnut loaf? + −

Fold in up to 80g of dark chocolate chips along with the walnuts at step 6. Dark chocolate with a minimum of 70% cocoa solids works particularly well here, as it stays firm during baking and provides a pleasant bitterness against the sweetness of the banana.

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Conclusion

The Mary Berry banana and walnut loaf is one of those reliable bakes that delivers a consistent, rewarding result every time. The golden crust, the soft banana crumb, and the crunch of toasted walnuts make it equally at home on a weekday tea table or a weekend brunch spread. This recipe makes approximately 8 to 10 slices from a standard 900g loaf tin, depending on how thickly the loaf is cut.

If you give this loaf a try, share your results in the comments below, or pass this recipe on to someone who always has overripe bananas going to waste on the worktop. And if you are looking for another elegant and precise bake to try next, you might also enjoy the Mary Berry Florentines recipe, a wonderful choice for gifting or festive baking.