Banana Nut Bread

Preparation info

  • Makes


    small loaf
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Bananas are an all-year-round fruit but for February teas banana bread is a special treat. The loaf is moist and keeps well. Serve it sliced and buttered.


  • 175 g/6 oz self-raising flour
  • ½ level teaspoon salt
  • 1 level teaspoon mixed spice
  • 100 g/4 oz castor sugar
  • 40 g/ oz chopped walnuts
  • 2 medium-sized ripe bananas
  • 1 large egg
  • 25 g/1 oz butter, melted


    Sift the flour, salt and mixed spice into a mixing basin. Stir in the sugar and walnuts. Peel the bananas and mash to a purée with a fork. Add to the dry ingredients along with the egg and melted butter. Using a wooden spoon stir to blend the ingredients and then beat thoroughly to mix.

    Spoon the mixture into a greased and lined small (18- by 10- by 5 - cm, 7- by 4- by 2 - in) loaf tin. Spread the mixture evenly. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour. Turn out and leave until cold.