A comforting loaf for blustery days

There is something deeply reassuring about a banana bread cooling on the kitchen counter, especially when the weather turns and the coast path calls. This dairy-free version uses ripe bananas and a good plant-based spread instead of butter, so the crumb stays exceptionally moist and tender. Toasted walnuts bring a nutty crunch that echoes the harvest season, while a pinch of flaky sea salt — the kind you might pick up from a harbour shop — lifts every slice. Whether you are packing a slab for a seaside picnic or enjoying it warm with a cuppa after a bracing walk, this loaf is forgiving, frugal and quietly impressive.

Start with the right bananas and walnuts

For the deepest flavour, use bananas that are heavily speckled with brown and almost too soft to peel. If your bananas are still firm, bake them on a tray at 180°C (160°C fan, gas 4) for 10–12 minutes until the skins blacken, then cool before mashing. You need about 300g of peeled flesh — roughly three medium bananas. Walnuts are best bought in halves and toasted yourself. Avoid pre-chopped pieces, which often taste dusty. Toast them in a dry frying pan over a medium heat for 3–4 minutes, tossing frequently, until they smell nutty and turn a shade darker. Tip them onto a plate to cool, then roughly chop. This small step is the difference between a dull loaf and one that sings.

The dairy-free method that keeps it tender

Melt 100g of plant-based spread — a block variety works better than a tub for baking — and let it cool slightly. In a large bowl, mash the bananas with 150g light brown soft sugar until smooth. Whisk in the melted spread, two large eggs (or two flax eggs: 2 tbsp ground flaxseed mixed with 6 tbsp water, rested for 10 minutes), and a teaspoon of vanilla extract. In a separate bowl, combine 200g plain flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, 1 tsp ground cinnamon, and a good pinch of fine sea salt. Fold the dry ingredients into the wet with a spatula — stop as soon as no flour streaks remain. Overmixing will make the loaf tough. Finally, fold in three-quarters of the toasted walnuts.

Bake, cool and finish with a coastal touch

Heat the oven to 170°C (150°C fan, gas 3). Grease a 900g loaf tin and line it with greaseproof paper, leaving a little overhang for lifting. Scrape in the batter, level the top, and scatter over the remaining walnuts. Bake for 50–60 minutes, until a skewer inserted into the centre comes out clean. If the top browns too quickly, tent it with foil after 40 minutes. Let the loaf cool in the tin for 15 minutes, then lift it onto a wire rack. While still warm, brush the crust with a little honey or maple syrup and sprinkle with flaky sea salt. That salty-sweet finish is pure seaside: think rock pools, salty air and a paper bag of chips on the harbour wall.

Seasonal variations and sensible storage

This recipe is a wonderful base for whatever the season offers.

• Autumn: fold in 100g of chopped cooked pear or a handful of blackberries — they will bleed a little, which is part of the charm.
• Summer: replace the cinnamon with the finely grated zest of an orange and add a handful of dark chocolate chunks.
• Coastal twist: stir in a tablespoon of chopped rosemary and use olive oil instead of plant-based spread for a more savoury loaf.

The banana bread keeps well in an airtight tin for three days, or slice and freeze for up to two months. Toast frozen slices straight from the freezer for an instant elevenses. Serve with dairy-free spread, a spoonful of jam, or simply as it is, wrapped in a clean tea towel for a beach walk. It is the kind of baking that asks little and gives plenty — the very best sort of British comfort.