Banana Bread

Banana Bread, ready to eat

Anyone who lives or has visited Australia should know how popular it is, cafés all over the country offer various versions of this yummy cake. Toasted banana bread with plenty of butter makes the most comforting accompaniment to a cappuccino or cup of tea.

Prep: 15 minutes plus 1 hour resting after cooked
Cook: 1 hour


  • 125g unsalted butter (softened)
  • 200g caster sugar
  • 2 eggs (at room temperature)
  • 3 overripe medium sized bananas, mashed
  • 3 tbsp golden syrup
  • 1 tsp vanilla essence
  • 250g plain flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp salt


  1. Preheat an oven to 180C/350F/Gas Mark 4. Lightly grease a 20cmx11cm loaf tin with butter. Sift the flour, baking powder, cinnamon and allspice into a bowl.
  2. Whisk the butter and sugar togehter until creamy. Beat the eggs in one at a time until well beaten. Slowly mix in the banana, golden syrup and vanilla until just combined.
  3. With a wooden spoon gradually fold the dry ingredients into the wet mixture, be careful not to overmix, the batter should still have texture.
  4. Pour the mixture into the greased loaf tin and bake for 1 hour or until a skewer comes out clear when placed into the centre of the bread.
  5. Leave the cake to cool in the tin for 30 minutes before turning out onto a wire rack. Allow to cool before slicing.
  6. Serve slices of banana bread with plenty of butter, extra delicious when toasted. Store in a sealed container in the refrigerator for up to 3 days.