A new favourite: Banana & walnut loaf
Autumn is upon us. Well, for me, at least. While it won’t officially begin until the 22nd of September (just 14 days to go), the season has already made its way into our home. The first candles have been lit, pumpkins now take pride of place, and most importantly, the first cakes have been baked. Those with that hint of cinnamon—the unmistakable sign that the most wonderful time of year is here: the cosy ‘ber months.
Now, since we are a T1D household, we’ve always been fairly mindful of what we eat. Lately, after his latest diabetes check-up and medical examination, my partner (T1D) has become even more conscious of foods that affect cholesterol and blood pressure. So, in my quest to find a cake that allows us to be a touch healthier, I stumbled upon something I simply must share with you—it’s quickly become a favourite of ours: a banana and walnut loaf, based on a recipe by Jamie Oliver. I’ve made a few slight tweaks to it, and should you decide to give it a go, feel free to adjust it further to suit your dietary needs.
For reference, this is the original recipe by Jamie Oliver, which also includes a chocolate butter that we haven’t yet tried.
For the loaf:
- 100g walnuts
- 5-6 ripe bananas
- 50g unsalted butter
- 50g olive oil, plus extra for greasing the loaf tin
- 115-120g Demerara sugar (depending on the amount and size of your bananas—if using 6 large bananas, use the smaller amount of sugar)
- 2 large free-range eggs
- 200g plain flour (you could potentially replace this with almond flour or oat flour, though I haven’t tried it yet)
- 2 level teaspoons baking powder
- 1 level teaspoon baking soda
- 1 level teaspoon ground cinnamon
Preparation:
- Preheat the oven to 170°C (I start with fan-assisted for 25 minutes and then switch to top and bottom heat, keeping the same temperature).
- Roughly chop the walnuts (or leave them whole, if preferred), and lightly toast them in a pan to your desired taste.
- Peel and mash the bananas, then set them aside.
- Cream the butter, olive oil, and sugar in a food processor. Beat in the eggs, ensuring everything is well mixed.
- Add the toasted walnuts and mashed bananas to the bowl and mix well.
- Sift in the flour, baking powder, baking soda, cinnamon, and a pinch of salt. Mix until you have a smooth batter. (If using salted butter, omit the additional salt.)
- Grease the loaf tin with olive oil, pour in the batter, and bake for 1 hour.
Make sure to let it cool properly before digging in.
Note: Please keep in mind that while this banana and walnut loaf has been modified to be a bit healthier, it still contains sugar and quick-acting carbs (wheat flour). Therefore, it should still be considered a treat and enjoyed in moderation.
In an effort to make this banana and walnut loaf a touch healthier, I made a few adjustments to the original recipe. First, I replaced 125g of butter with 50g of butter and 50g of olive oil, as olive oil is known for its heart-healthy properties. This reduces the amount of saturated fat while still maintaining a lovely texture.
Secondly, I opted for slightly less sugar, adjusting the amount based on the size and ripeness of the bananas. Since ripe bananas add plenty of natural sweetness, this allows for a lower sugar content overall, without sacrificing flavour. While it’s still a treat with sugar and carbs, these small changes help make it a bit more balanced and mindful.
Enjoy!