Traditional recipes

Walnut & banana loaf

Walnut & banana loaf

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Walnut & banana loaf

Naughty chocolate orange butter spread

Naughty chocolate orange butter spread

Serves 16 with loads of leftover butter

Cooks In1 hour 20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 283 14%

  • Fat 16.8g 24%

  • Saturates 9.2g 46%

  • Sugars 19.1g 21%

  • Salt 0.8g 13%

  • Protein 3.5g 7%

  • Carbs 28.9g 11%

  • Fibre 1g -

Of an adult's reference intake


  • 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
  • 100 g quality cooking chocolate (70%)
  • 2 oranges
  • 150 g unsalted butter , (at room temperature)
  • 80 g icing sugar

recipe adapted from

Jamie's Great Britain

By Jamie Oliver


  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).
  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.
  9. While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
  10. Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
  11. Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
  12. Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.

Watch the video: How to make moist Banana Walnut Cake