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Banana Bread

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


  • 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.
  • 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. 
  • 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