ultimate banana bread

banana bread 1

Revision season is now in full swing here, which means the libraries are full by 9:30am. Getting up early is not my forte {nor am I a night-owl, is there such as thing as a midday kind of person?} but I’m doing my best to get my arse out of bed before all the seats disappear.

My favourite kind of breakfast food is banana bread. This is a recipe from Donna Hay and it creates the most authentic, beautiful Australian-style banana bread. I have been searching for years for something that does my many happy food memories of brunching round Newcastle {the Australian one} with my Aunts justice. The way I eat it is by cutting it into thick slices, toasting it, and spreading a little butter on top.

I’m unsure as to whether this is a weird concept in the UK, as when I suggested to a customer in the cafe where I worked last summer that I could put their banana and walnut cake in the sandwich toaster they nearly fell off their chair.

banana bread 2

As you can see I left it a little too long in the oven and it’s a bit charred round the edges, but I always prefer that to it being underdone {my downfall whenever it comes to banana-based things}. So, just for a minute, let’s pretend we’re in Australia with no finals to revise for… grab yourself a coffee and a slice of this, and I’ll see you in the library!  📚

banana bread 3

Banana Bread


  • 190g soft, unsalted butter
  • 265g brown sugar
  • 1½ tsp vanilla extract
  • 3 eggs {room temp.}
  • 6 brown bananas {roughly equivalent to 3 cups}
  • 385g plain flour
  • 1½ tsp bicarb. soda
  • 1½ tsp baking powder
  • 1½ tsp cinnamon
  • 175g golden syrup
  • butter, to serve


Preheat oven to 160*C and line a large loaf tin [11″ by 5″] with greaseproof paper.

Beat together the butter, sugar and vanilla for 5 mins until well combined and smooth.

Gradually add in the eggs one by one, beating well after each addition.

Next, mash the banana and add it to the mixture. Stir through gently.

Sieve the remaining dry ingredients into the mixing bowl and add the golden syrup too. Gently fold this all through until the mixture is just combined, then pour into the tin.

Bake for around 90 minutes – this will vary and you may need to cover the top with foil if it’s getting a little dark. Test with a skewer for doneness.

To serve, cut into slices and toast/grill and enjoy with butter or a little sprinkling of icing sugar. 

2 thoughts on “ultimate banana bread

  1. I have to admit I had a LOL moment when I read your little anecdote about the lady in your tearoom almost falling off her chair when you offered to toast her banana bread for her…I can just see it now. Mum and I would have fallen off our chairs too. I guess we have to try it.
    Lovely post, and great sounding recipe….and it ready doesn’t look caught around the edges to me.
    Angela x


    • Yeah, definitely give it a go! Thank you for saying so, tinkering with the saturation and brightness can cover a multitude of sins 😉
      Hannah x


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