Wholemeal banana nut cake

    1 hour 15 min

    This is a moist banana loaf cake perfect for using up ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just freeze them as they are - peel and all - and thaw for an hour or so at room temperature. I have also used apple sauce in place of the oil to make this low fat. It is not quite as moist, but the flavour is still just as good.

    704 people made this

    Serves: 12 

    • 5 tablespoons vegetable oil
    • 100g honey
    • 2 eggs
    • 3 ripe bananas, mashed
    • 1 teaspoon vanilla extract
    • 200g wholemeal flour
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 4 tablespoons hot water
    • 50g chopped walnuts

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 160 C / Gas mark 3.
    2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add bicarbonate of soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 23x12cm (9x5 in) loaf tin.
    3. Bake for 55 to 60 minutes. Cool on wire rack for half an hour before slicing.

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    Reviews in English (606)


    Used different ingredients. I put apple juice ( about 150 ml) instead of oil and used self-raising wholemeal flour , so didn't use the bicarbonate of soda. I also added 1 more egg.  -  03 Aug 2010


    Used different ingredients. Following other suggestions and throwing in some of my own - I replaced the oil with 5 tbsp apple sauce, for sweetner used 4 tbsp honey and 4 tbsp dark brown sugar, and 1/2 tsp. cinnamon. Moist, low-fat, delicious way to use up those ripe bananas!  -  14 Jul 2008


    Made it healthier. I loved this rich and healthy banana bread. I used a little more banana and replaced the oil with apple sauce, making it a little more healthy. The catch was I had to bake it about 5-10 minutes longer, but it turned out perfect.  -  14 Jul 2008