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.
What to serve babana loaf with
Enjoy it 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 it on its own with a cuppa coffee or tea. It definitely has the wow factor!
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
- 100 g oat bran
- 170 g Muscovado sugar (light brown)
- 100 g walnuts (chopped and slightly toasted)
- 2 tbsp buttermilk
- 1/2 tsp ginger (grated)
- 1/2 tsp cinnamon plus some extra
- 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 tbsp honey mixed with 1/2 tsp cinnamon to brush over
- 1 tsp vanilla powder or essence
- 2 tbsp coconut flakes (optional)
- 1 tsp rum essence (optional)
- Preheat the oven at 180C fan/200 C /350 F Gas 4.
- Spray or grease an oven dish 9x5 inch (loaf shape).
- Peel and prepare the bananas by pureeing them with the help of a fork. Set aside.
- In a freestanding mixer whizz 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. Vanilla is also nice if you fancy adding! Mix for 2 minutes at medium speed.
- In a larger bowl, sieve the flour. Add the cinnamon, nutmeg, freshly grated ginger, oat bran and the salt. Make a little well, add the baking powder and the soda bicarbonate followed by the vinegar or the lemon juice.
- Add the flour mix to the sugar, oil/butter and egg mixture. Do this by 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 without overmixing.
- Once the flour has been incorporated, add the chopped and toasted walnuts as well as the pureed/mashed bananas. Mix until homogenised and split the mixture into two parts. Remove approximately half of the cake batter and place into another bowl.
- 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 white half of the batter into the greased tin and then pour the cacao one over. You may do the other way around too, it doesn't really matter which one is first added to the tin.
- Place in the middle part of the oven and bake at 190C /375F for about 50 minutes. Keep an eye on it towards the end as it all depends on the oven to make sure it doesn't burn. It will be best to test with a toothpick and if this comes out clean, it is ready.
- Mix the honey with 1/2 tsp cinnamon powder and brush over the loaf immediately as you have removed it from the oven while this is still hot.
- Allow to cool completely before taking out of the tin and slicing it.