From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Walnut & Cinnamon Banana Bread

Probably one of the most baked recipes in the past number of years!!! This is my spin on the popular banana bread. Delicious, nutty banana bread with a little hint of cinnamon.


  • 250g plain flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 115g unsalted butter, softened to room temperature
  • 150g light brown sugar
  • 2 large eggs, at room temperature
  • 80g plain yoghurt 
  • 2-4 ripe bananas (I had 2 when making this as I was using up ingredients in the house and it had a lovely flavour but by all means add another few if you have them.
  • 1 teaspoon pure vanilla extract
  • 100g chopped walnuts


  1. Preheat oven to 170C. Grease a 9×5-inch loaf pan. Set aside
  2. Keep some slices of banana and nuts aside for decoration.
  3. Beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
  4. At medium speed, add the eggs one at a time, beating well after each addition.
  5. Mash up the banana with a fork.
  6. Beat in the yoghurt, mashed bananas, and vanilla extract into the mixture until combined. 
  7. Sieve in the flour, baking soda, salt, and cinnamon together and mix at low speed, until no flour pockets remain.
  8. Fold in the nuts. 
  9. Spoon the batter into the prepared loaf tin and sprinkle a few chopped nuts and slices of banana on top.
  10. Bake for 60 minutes. Loosely cover the bread with parchment paper after 30 minutes to help prevent the top and sides from getting too brown. 
  11. After 60 min check with a skewer in the centre of the loaf. If it comes out clean its done.
  12. Remove from the oven and allow the bread to cool completely in the tin on a wire rack.

I love to serve mine up warm with a little bit of butter. Also gorgeous with some honey.

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. 

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