Banana and Walnut Loaf. Gluten, Dairy, Soya, Egg free and Vegan.

We always end up with leftover bananas that have gone a little bit too far on the squishy side or just a little bit too brown. I hate throwing them away and if I don’t catch them in time for freezing I love using them to make a banana bread or banana pancakes. Any excuse for cake after all! Rather than just making a plain banana bread I thought I would add some walnuts for that little bit of extra something. This recipe produces a lovely dense, moist loaf that is perfect for eating plain or even topping with some (allergy friendly) butter and a little jam. There is sugar in this recipe however I never feel too bad about having a slice at breakfast time with a cup of tea. It provides the perfect sustenance for the rest of the day.

This recipe produces a 2lb loaf tin sized loaf and keeps well for 2-3 days if stored in an airtight container. I have previously eaten after the third day but to bring it back to life I have fried it gently with a little dairy free margarine and topped with a zingy jam such as raspberry.


  • 3 overripe bananas
  • 1/4 cup Olive Oil (Vegetable or any other low taste oil will work)
  • 1/4 cup unsweetend Almond milk (Any non dairy milk will work)
  • 80g Light brown sugar
  • 1 tablespoon Pure Vanilla Extract
  • 320g Gluten free Self Raising Flour (I like to use Doves Farm)
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Powder
  • A handful or crushed walnuts
  • If you have any more bananas a few extra slices for decoration is nice but not necessary.


  1. Preheat the oven to 180c and prepare a 2lb loaf tin. I like to grease the sides with a cooking mist such as the Kirkland Signature cooking spray and then use a loaf tin liner or just a piece of parchment on the base of the tin.
  2. I like to use one bowl for this recipe so into a large mixing bowl add the bananas and roughly mash with a fork. They do not need to be perfectly smooth and I actually quite like to leave some lumpier bits of banana.
  3. Add the sugar, oil, milk, and vanilla and whisk well to combine.
  4. Sift in the remaining dry ingredients, apart from the extra banana slices, and use a spoon to fold in gently  You dont want to knock too much air out of the mixture but you need to ensure all of the ingredients are well incorporated. Fold in the crushed walnuts.
  5. Tranfer the mixture into your prepared loaf tin and top with the extra banana slices, if using.
  6. Place into the centre of the preheated oven and allow to cook for 40-50 minutes. A skewer inserted into the centre of the loaf should come out clean. Keep an eye on the loaf for the last 15 minutes or so and if necessary cover with foil or parchment to prevent the top of the cake burning.
  7. Allow to cool in the tin for 10-15 minutes before turning out onto a wire rack to cool completely. Store in an airtight container for upto 3 days for optimum taste and texture.



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