Banana Choc Walnut Loaf

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This is my first summer in the UK for 4 years, and it has been a bit of a shock to the system.  I was expecting blue skies, warm temperatures, long summer evenings.  Instead, there has been a lot of grey, and in May I still needed to wear my winter boots on several occasions.   But there have been a few mornings recently when I’ve woken up to see bright sunlight streaming through my window, and it has really put a spring in my step.  Of course, I have quickly learned that that is no guarantee of lasting sunshine (quite often before I get in to work it’s already turned torrential), but the mere presence of sun is enough to keep me happy.  That’s the thing about the British; I don’t think we necessarily expect a summer, so we’re incredibly grateful when we do get even a hint of one.

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What better way to celebrate the sunshine than with a slab of cake?  Tuck in!

Banana Choc Walnut Loaf

From Ms Cupcake


250g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

150g light brown sugar

250ml non-dairy milk

100ml rapeseed oil

3 over ripe bananas, mashed

2 tsp vanilla extract

50g dark chocolate chips

80g walnut pieces


1.  Preheat the oven to 180C and grease a loaf tin.

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2.  In a large bowl mix together the flour, baking powder, bicarb and sugar.

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3.  Add the milk, oil, bananas and vanilla and stir until just combined.

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4.  Fold in the chocolate and walnuts.

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5.  Carefully pour the batter into the prepared tin.

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6.  Bake for about 35 minutes.

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7.  Cool in the tin for around 15 minutes, then turn out onto a wire rack to cool completely.

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