Banana bread with nuts

The deliciously dense loaf is perfect for an afternoon treat (or morning, we won't judge). Crunchy pecans contrast with the soft, moist texture of this banana bread making it all-round winner.

  • 25 mins preparation
  • 50 mins cooking
  • Makes 2
  • Print


Banana bread
  • 1 1/2 cup (330g) firmly packed brown sugar
  • 1 1/2 cup (225g) self-raising flour
  • 3/4 cup (110g) plain flour
  • 1 1/2 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 3 eggs, beaten lightly
  • 300 gram light sour cream
  • 185 gram butter, melted
  • 1 1/2 cup mashed banana
  • pepitas, pecans, hazelnuts to decorate, optional
  • 1 tablespoon coffee crystals or demerara sugar, optional


Banana bread
  • 1
    Preheat the oven to 160°C (140°C fan-forced). Grease two 8cm x 22cm (base measurement) loaf pans. Line the base and sides with baking paper.
  • 2
    In a large bowl, combine the sugar and sifted flours, spice and soda. Whisk eggs and sour cream together. Stir in butter and banana. Stir egg mixture into flour mixture until smooth. Pour into prepared pans. Top with nuts; sprinkle with sugar.
  • 3
    Bake for about 50 minutes or until cooked when tested with a skewer (Don't test cake through a crack, as it will give an inaccurate result.) Cool loaves in pans for 10 minutes before turning onto wire racks to cool completely.


You will need about three large, over-ripe bananas for this recipe.

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