I have to admit that I am not a fan of banana treats as such – you may never see a banoffee pie recipe on my blog (shame I know some may say) but – I would just about eat the fruits as they are. However, I do make this banana ginger and walnut loaf and… it’s simply amazing.
What makes this banana loaf special?
For me its the fact that the banana-flavour or taste is not overpowering, it is present but just a touch. If you would like to enhance the banana-flavour, just bake these in their skin for about 30 minutes in the oven.
So, if someone who does not like bananas in their treats said this loaf is amazing…. then it really is. The whole combo of bananas-walnuts- ginger is utterly bananas!
It is a really moist banana loaf and I can assure you this is the best banana loaf you have ever tasted. I particularly love that combination of cacao and banana and then it comes to the walnuts… wow! It is sublime and truly delicious.
Variations to try for a banana loaf
- add some vanilla and rum as a flavour or vanilla, cinnamon, nutmeg and ginger.
- I also, sometimes (just for variation, but also just because it is me and I love the variation and like to change, add, swap ingredients so I don’t get bored) add just a handful of either dry fruits (like cranberries, sultanas), or some fresh or canned pineapple, finely chopped.
Banana, ginger and walnut cake
- 5 meduim-small bananas (ripe)
- 100 ml oil or butter (room temp or melted)
- 2 eggs
- 240 g white flour
- 170 g Muscovado sugar (light brown)
- 120 g oat bran
- 100 g walnuts (chopped and slightly toasted)
- 2 tbsp buttermilk
- 1/2 tsp ginger (grated)
- 1/2 tsp cinnamon
- 1/8 nutmeg (grated)
- 1/3 tsp baking powder
- 1/3 soda bicarbonate
- 1 tbsp cider vinegar or 2 tbsp lemon juice
- 1 or 2 tbsp cacao powder (heaped)
- 1 tsp rum essence (optional)
- 2 tbsp coconut flakes (optional)
- 1 tbsp honey or 1/2 tsp cinnamon, to brush over
- Preheat the oven at 180C fan/200 C /350 F Gas 4.
- Spray or grease an oven dish 9×5 inch (loaf shape).
- Peel and prepare the bananas. Pure them with the help of a fork. Set aside.
- In a freestanding mixer whizz for 2-3 minutes the oil and the sugar adding the eggs one by one, the vanilla and the buttermilk. I sometimes just add rum only for a really nice and different flavour.
- In a larger bowl, sieve the flour. Add the cinnamon, nutmeg, ginger and the salt. Add the baking powder and the soda bicarbonate that was mixed with the vinegar or the lemon juice. Mix all those and add to the sugar, oil/butter and egg mix. Whizz in the flour adding little by little and reduce the speed to very low so the flour will not get all puffed out of the bowl, but also we need the flour to get folded in gently until it all incorporates nicely.
- Add the chopped and toasted walnuts as well as the pureed bananas, mix until homogenised and split the mixture into two parts.
- Add 1 or 2 tbsp cacao to one part of the mixture and incorporate well. Optionally, add 2 tbsp coconut flakes into this too if you wish.
- Pour the coconut part of the mixture into the greased tin and then pour the cacao one over or the other way around.
- Place in the oven and bake at 190 C for about 50-60 minutes – all depending on the oven but test with a toothpick and if this comes out clean, it is ready.
- Take out of the oven and brush over the honey and cinnamon mix while this is still hot.
- Allow to cool completely before taking out of the tin and slicing it.
- Enjoy on its own, with a dollop of ice cream or with a tablespoon of creme fraiche which is slightly sour and gives it that perfect finish. It is perfectly okay to have on its own with a cuppa. It definitely has the wow factor!