James Martin Banana And Walnut Bread

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If you love banana bread that feels properly bakery-worthy, this banana and walnut loaf delivers. It bakes up moist and tender with a soft crumb, sweet banana flavour, and toasty walnuts in every slice. The method is straightforward and beginner-friendly, with no fancy equipment needed. From start to finish (including cooling time), set aside about 1 hour 20 minutes.

What This Banana and Walnut Bread Is Like

This is a classic, home-style banana loaf with a buttery, tender crumb and a gentle caramel note from light brown sugar. The walnuts add crunch and a deep, toasted flavour that balances the sweetness of ripe bananas. It slices cleanly once cooled, stays moist for days, and works just as well for breakfast as it does with an afternoon cup of tea.

Ingredients

For the loaf

125g unsalted butter, softened (plus extra for greasing)
150g light brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
3 large very ripe bananas (about 350g peeled), mashed
100g Greek yogurt or sour cream
250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
1 tsp ground cinnamon (optional, but lovely)
120g walnuts, roughly chopped (reserve a handful for the top)

Optional topping

1 banana, halved lengthways (for the top)
1 tbsp demerara sugar (for crunch)
Extra walnuts to finish

Equipment

900g (2lb) loaf tin
Baking parchment
Mixing bowls
Wooden spoon or electric mixer
Wire rack

How to Make Banana and Walnut Bread

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang so you can lift the loaf out easily.
Cream butter and sugar: In a large bowl, beat the softened butter and light brown sugar until creamy and slightly lighter in colour. This helps the loaf bake up tender rather than heavy.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. If the mixture looks like it has curdled slightly, it will come back together once the flour goes in.
Mix in bananas and yogurt: Add the mashed bananas and Greek yogurt (or sour cream) and stir until evenly combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and cinnamon (if using). This keeps the raising agents evenly distributed.
Fold the batter: Add the dry ingredients to the wet mixture and fold gently until you can no longer see dry flour. Stop as soon as it comes together to avoid a dense loaf.
Add walnuts: Fold in the chopped walnuts, reserving a small handful to scatter on top.
Fill and top: Spoon the batter into the prepared tin and level the top. If using, place the banana halves on top cut-side up, then sprinkle over the reserved walnuts and demerara sugar.
Bake: Bake for 55 to 65 minutes, or until a skewer inserted into the centre comes out clean (a few moist crumbs are fine). If the top browns too quickly, loosely cover with foil for the final 10 to 15 minutes.
Cool: Let the loaf cool in the tin for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.

Tips

Why did my banana bread turn out dense?

The most common cause is overmixing after adding the flour. Fold gently and stop the moment the last streak of flour disappears. Also make sure your raising agents are in date.

How do I stop the walnuts sinking?

Chop the walnuts a little smaller and toss them with 1 teaspoon of the measured flour before folding them in. A thicker batter also helps, so avoid adding extra yogurt or banana beyond the recipe.

What if the top browns too fast but the middle is still raw?

Loosely cover the loaf with foil once it reaches a deep golden colour, then continue baking. Keeping the tin on the middle shelf also prevents the top catching too quickly.

How can I make it extra moist without it being gummy?

Use very ripe bananas and keep the yogurt in the recipe, but do not reduce the flour. Bake until just done, then cool fully before slicing so the crumb sets properly.

Serving Suggestions

Warm a slice and spread with salted butter
Serve with Greek yogurt and a drizzle of honey
Pair with coffee, black tea, or chai
Toast slices lightly and top with peanut butter

Storage

Room temperature

Store the cooled loaf in an airtight container (or wrapped well) at room temperature for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of sunlight.

Refrigerator

You can refrigerate it for up to 5 days, tightly wrapped to prevent it drying out. Bring slices to room temperature or warm briefly before serving for the best texture.

Freezing

Freeze the whole loaf or individual slices for up to 3 months. Wrap in cling film, then a layer of foil or a freezer bag. Thaw overnight at room temperature, or defrost slices and toast gently.

Nutrition

Calories: 280 kcal
Carbohydrates: 36 g
Protein: 5 g
Fat: 13 g
Saturated Fat: 6 g
Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs

Can I make this banana and walnut bread with self-raising flour?

Yes. Replace the plain flour with 250g self-raising flour, then reduce the baking powder to 1 teaspoon. Keep the bicarbonate of soda in for tenderness and lift.

How ripe should the bananas be for the best flavour?

Very ripe is best: heavily speckled or even mostly brown skins. They mash easily and give a sweeter, more pronounced banana flavour.

Can I leave out the walnuts or swap them?

Absolutely. You can omit the walnuts entirely or swap for pecans, hazelnuts, or chocolate chips. Keep the add-ins to roughly the same weight so the loaf still bakes through evenly.

Why did my banana bread crack down the middle?

A centre crack is normal for loaf cakes. The outside sets first, then the middle rises and splits as it finishes baking. It’s usually a sign of good oven spring, not a problem.