Banana and walnut bread with a lime drizzle

This banana bread recipe from Karen Burns-Booth is a beautiful twist on the classic, adding a little mixed spice for extra-warming flavour and a lime drizzle for added zing.

First published in 2015
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Banana bread, even the name is warm and cosy, for me it conjures up images of school lunch boxes, afternoon treats at my grandparents old scrubbed pine table and family picnics, it’s homely, as well as cheap and cheerful, a proper tasty little number!

I make banana bread regularly, using my mum’s adapted recipe from an old Be-Ro cookbook; it’s a fail-safe recipe and one that the whole family loves. Banana bread also falls into that peculiar category of being a quick bread that can be eaten for breakfast, as well as afternoon tea etc. I remember enjoying it with a plate of fried flying fish when I was on holiday in Barbados.

Today’s recipe for Banana and walnut bread with a lime drizzle is based on an existing recipe but I’ve notched it up a bit and poured a deliciously tangy lime syrup over the bread once baked, for an extra taste sensation and to make the bread even moister.

The banana bread still has walnuts, I think you need them for the texture as well as the taste, and I have also added a teaspoon of mixed spice for a warm spicy aroma and flavour; you can add cinnamon too, if you are not a lover of mixed spice, which also works very well.

I hope you enjoy the recipe which is shared below, and don’t forget to use light brown sugar for an extra toffee-like flavour which is perfect with the added bananas and walnuts. Banana bread also freezes well, so you can make a couple of loaves in one go, and freeze one for later delectation!




Banana bread

  • 225g of self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground mixed spice
  • 1 pinch of salt
  • 75g of unsalted butter, softened
  • 175g of soft light brown sugar
  • 2 free-range eggs, beaten (medium)
  • 450g of banana, black or very ripe, peeled and mashed
  • 100g of walnuts, chopped

Lime drizzle

  • 2 limes, zested and juiced
  • 75g of caster sugar


Preheat the oven to 180°C/gas mark 4. Grease and line 2 x 1lb (450g) loaf tins with butter and baking paper
Mix together the flour, bicarbonate of soda, mixed spice and salt in a large mixing bowl
Cream the butter and sugar together until pale and fluffy, then add the beaten eggs and flour mixture alternately, mixing well between each addition
Stir in the mashed bananas and walnuts, and mix well
Spoon the mixture into the prepared tins and bake in preheated oven for 1 ¼ hours, or until well risen and dark golden brown
Meanwhile, place the lime zest, juice and sugar into small pan and heat until the sugar has dissolved; prick the loaves all over with a skewer and pour the lime syrup over both loaves whilst still in the tin
After 5-10 minutes, remove the loaves from the tins and cool them on a wire rack before serving in thick slices
First published in 2015
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Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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