Banana and walnut soda bread
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Banana and walnut soda bread
Top up the glycogen in your muscles with this delicious soda bread, spread with light cream cheese and drizzled with honey
Serves: 8-10
Prep time: 20 minsTotal time: 
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Nutritional information (Per serving (1 of 8 slices))
Calories
362Kcal
Fat
8gr
Saturates
1gr
Carbs
61gr
Sugars
14gr
Fibre
2gr
Protein
10gr
Salt
1.4gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 75g walnuts
- 250g self-raising wholemeal flour
- 250g plain flour, plus extra to dust
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 4 tbsp clear honey
- 2 ripe bananas, mashed (200g peeled weight)
- 300ml buttermilk
- 2 tbsp oats
Step by step
How to store
Leftover slices can be toasted next day, or frozen (well-wrapped) for up to 1 month.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toast the walnuts for 5-6 minutes then cool and chop. Mix with both flours, bicarb and salt in a large bowl. Add the honey, mashed bananas, and buttermilk. Bring together as a slightly sticky dough
- Dust a baking sheet with plain flour, tip the dough on to it and dust with more flour. Shape into a rounded mound then flour the handle of a wooden spoon and press it on the dough to mark a deep cross. Scatter over the oats and pat on to the loaf.
- Bake for 40-45 minutes or until the loaf is risen, golden and sounds hollow when tapped at the base. Cool on a wire rack for 15 minutes before slicing. Best eaten freshly baked (or see above) – try it with light cream cheese and honey.
