Iron Chef Shellie

Banana Bread

“A great way to use up five over ripe bananas!”

Banana Bread - Donna Hay
Banana Bread

Banana Bread

Confession time. I bought bananas before going into lockdown not with the intention of eating them, but with the intention of baking with them. Don’t get me wrong, I did eat a few, but then just forgot to eat one for a few days and BAM! They were prime ripeness for banana bread. 

I wasn’t sure what recipe to follow this time, it was a choice between a Donna Hay one (using more bananas) and my aunty’s one (using less bananas). I went with the Donna Hay one and added an extra banana on top for decoration. I still have one super ripe banana left so I’m thinking it might end up in a pancake batter with protein powder to be healthy. Stay tuned, it might make it on here. Dare I confess, some pretty old golden syrup went into this one; that pantry stocktake definitely needs to happen in the next few days. 

I also substituted the cinnamon for a double quantity of my favourite chai from Grounded Pleasures, and sprinkled a little more on top before baking. I like putting their chai in recipes that require cinnamon for something a bit different! 

Banana Bread - Donna Hay Banana Bread - Donna Hay Banana Bread - Donna Hay Banana Bread - Donna Hay Banana Bread - Donna Hay 

Banana Bread
Only slightly adapted from Donna Hay

125g butter, softened
175g brown sugar
1 tsp vanilla extract
2 eggs
5 bananas, 4 mashed and 1 sliced in half
255g plain flour, sifted
1 tsp baking powder, sifted
1 tsp bicarbonate of soda
2 tsp Grounded Pleasures Chai (or 1 tsp ground cinnamon), plus extra to sprinkle
115g golden syrup
butter, to serve


1. Preheat oven to 160°C (140°C fan-forced). 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.

2. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, chai or cinnamon and golden syrup and stir to combine. 

3. 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.

4. 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.

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Banana Bread

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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