Jamie Oliver’s Banana & Walnut Loaf

Written by Bridget on . Posted in Ravishing Recipes

Image from : Jamie Oliver’s website


This recipe is taken from Jamie Oliver’s website and modified simply to omit the Chocolate Orange Butter Spread. If you are feeling more adventurous and indulgent than I was, feel free to make this “naughty but nice” addition!

Jamie Oliver is ALWAYS my first GO-TO when I’m seeking a GOOD, RELIABLE and DELICIOUS recipe!

This month I also made his finger-licking Ginger and Honey Chicken Wings! There was not a clean face at the table! 🙂

Anywho, here is the DELICIOUS, NUTRITIOUS, TRIED and TESTED Banana and Walnut Loaf…



  • 100 g shelled walnuts
  • 5-6 ripe bananas , (500g)
  • 125 g unsalted butter , (at room temperature)
  • 125 g dark brown sugar
  • 2 large free-range eggs
  • 200 g plain flour
  • 2 level teaspoons baking powder
  • 1 level teaspoon bicarbonate of soda
  • 1 level teaspoon ground cinnamon
  • olive oil


  1. Preheat the oven to 170°C/325°F/gas 3.
  2. Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
  3. Meanwhile, quickly peel and mash up the bananas, so you’ve got a mixture of smooth and chunky.
  4. Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
  5. Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
  6. Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
  7. Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy). **I simply lined my loaf tin with baking paper!**
  8. Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it’s cooked, poke a skewer into the middle – if it comes out clean, it’s done, if not cook for another few minutes.

Let me know in the comments below what you think, or if you have any questions! 🙂

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I LOVE hearing from you and SEEING your amazing creations!

Mind, Body, Soul Wellness

Dietitian~Counsellor~Eating Psychology Coach



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