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Banana Bread
Banana Bread

Banana Bread

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Cook Minutes 1 Hr 20 Min
Prep : 20 minutes Cook: 55-60 minutes DIFF : Easy As
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Here’s a popular way to use up those ripe bananas! So easy and simple, using ingredients you have on hand. Transform this into muffins for the lunchboxes or wrap in baking paper with a ribbon for gifting.

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What do I need ?
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ½ cup flour
¾ tsp baking powder
¾ tsp baking soda
1 tsp Gregg’s Ground Mixed Spice
¼ tsp Gregg’s Ground Nutmeg
½ cup raw sugar
¼ cup date syrup
¼ cup vegetable oil
2 eggs
1 cup mashed bananas (about 2 large bananas)
1 banana extra (optional)
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How do I make it ?
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Step 1
Preheat oven to 180°C (conventional bake). Grease and line the base of a 11cm x 21cm x 7cm (7 cup capacity) loaf tin with baking paper.
Step 2
Sift flour, baking powder, baking soda Gregg’s Ground Mixed Spice and Gregg’s Ground Nutmeg into a mixing bowl.
Step 3
In a separate bowl beat together raw sugar, date syrup, oil, eggs and mashed bananas. Pour into the dry ingredients and carefully fold in to mix.
Step 4
Pour into the prepared loaf tin. Peel and cut the banana lengthwise, place on top of the banana bread mixture, if wished. Bake for 45-50 minutes. A skewer inserted into the middle of the bread will come out clean. Leave in the tin for 10 minutes before turning onto a cake rack to cool completely, making sure the banana top is uppermost. Store in an airtight tin. Serve cut into slices.
Kraft Kitchen Tips!
Date syrup adds a lovely flavour to the banana loaf but if you don’t have any increase the raw sugar from ½ cup to ¾ cup. The loaf will be lighter in colour.
Cook mixture in muffin tins – the mixture will make approximately 18 muffins, depending on the size of the muffin tins used. Slice the extra banana into rounds and place a slice on each muffin. Increase the oven temperature to 180° (fan assisted) and cook muffins for 15-20 minutes, until tops are golden and cooked. The centre of the muffin will spring back when lightly touched with your finger.
Wrap the cold cake tightly in cling film and place in an airtight container or sealable plastic bag. Can be frozen for up to 1 month. Thaw at room temperature. It may be best to omit the sliced banana on the top of the bread if planning to freeze it.
Swap It Out
  • Replace the banana slices on top with 2 Tbsp finely chopped walnuts or slivered almonds.
  • Replace the nutmeg with ½ tsp Gregg’s Ground Cinnamon.
  • Try making this wholemeal by replacing ½ cup of the measured flour with ½ cup wholemeal flour.
  • Replace raw sugar with soft brown sugar if wished.
  • Switch It Up
  • Add ½ cup dark chocolate chips to the mixture.
  • Fold the zest from ½ an orange into the loaf mixture.
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