Really Good Banana Bread.

Tis the season for bananas to ripen before you can eat them.

My banana guilt is riduclous. I cannot throw them out, so I'm constantly looking for the ultimate cake, bread, muffin, smoothie recipe to appease it.

I've been using the same simple recipe for a couple of years but if I'm honest it doesn't have quite enough grunt.

The search for more oomph, lead me to my baking North Donna Hay who's recipe is subtly pimped with things like golden syrup and cinnamon.

This bread it good. Baked on Saturday morning. Gone in sixty seconds.

Really Good Banana Bread.

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup
butter, extra, to serve


Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy.

Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper.

Bake for 60–65 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter. Serves 6–8.

Recipe by Donna Hay

FoodPaula Joye