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With more time spent at home, people are getting creative in how they fill their evenings and weekends. From crafting with the kids to picking up that guitar they’ve been putting off learning or joining Joe Wicks for his daily PE class Monday to Friday. As foodies, we’ve spent our extra time perfecting our baking in the kitchen.

Last summer we caught up with Peter Sidwell in his new cookery school, Keswick Cookery School, located just outside Keswick, the jewel of the Lake District. Peter shared his favourite banana bread recipe with us, which is great for a morning of slowing down and enjoying some quality time doing some family baking.

Check out his recipe below and get baking!

“This banana bread is a great recipe for using up leftover bananas or ones that are a little too ripe. I like to toast my banana bread and finish with a little butter for breakfast.” – Peter Sidwell


  1. Place the butter and sugar into a mixing bowl and whisk together until nice and light and fluffy.
  2. Add the eggs into the mixture one at a time making sure you mix together before adding the next egg as this is key to helping the mixture not to split.
  3. In a small bowl, mash the bananas up into a paste and add to the cake mixture.
  4. Sieve in the flour and add the lemon zest and pumpkin seeds.
  5. Finally, fold the mixture together with a metal spoon, try not to over mix as the less you mix the lighter the cake when it’s baked.
  6. Pour the cake mixture into a non-stick 2lb loaf tin.
  7. Squeeze the lemon juice over the oats and mix together. It will stop the oats burning and you will get a lovely texture to the top of the cake.
  8. Bake in a pre-heated fan oven at 170c for 25-30 minutes.

Then all that’s left to do is make a nice cup of tea and enjoy! If you’ve baked your own banana bread we’d love to see how it turned out, send us a picture over on our Facebook page!

Download our Banana Bread recipe here to save for later.