Sticky Banana Bread

I like bananas, I really do. They are the perfect snack or breakfast food. In a previous job, my boss ate a banana every day at 10am, which we collectively named nana time! However, I have a major problem with them. I don’t like them enough to eat every day and so I often end up with a lot of brown bananas, begging to be used up. There is only one solution to this problem…..banana bread!


This one has a few steps in it but it is worth the effort. Really ripe bananas are the key to this, ones that couldn’t possibly be consumed for lunch! I like to make mini loaves that are really handy for busy days or lunch boxes

Banana Bread

Makes 16-20 servings

  • 190g plain flour
  • 1 teaspoon baking soda/ bicarb of soda/ bread soda
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 175g caster sugar
  • 2 eggs
  • 2 tbsp melted butter, cooled slightly.
  • 120ml vegetable oil
  • 3 1/2 very ripe bananas, mashed (Slice the other half into thin slices that you can use to decorate the top of the loaf)
  • 2 tablespoons creme fraiche or greek yoghurt
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 160C. Butter a loaf tin (or I used 4 small ones)
  2. In a stand mixer, set eggs and sugar to whisk for approx 5 mins, until light and fluffy.
  3. Meanwhile, in another bowl, sift in the flour, baking soda, cinnamon and salt and set aside.
  4. Whisk together the banana, vanilla and creme fraiche in another bowl.
  5. When the eggs are fully mixed and fluffy, drizzle in the butter with the mixer running slowly and follow with the oil.
  6. Fold in the banana mixture. Fold in the flour mix gently until it is all incorporated.
  7. Add the mixture to the loaf tin, Decorate with a few slices of banana if you like and place in the preheated oven.
  8. If using a large tin, bake for 60 mins and test with a skewer. If the skewer comes out sticky, return to the oven – it can take up to 75 mins.
  9. When using small tins, bake for 45 mins and then test. Mine took about 55.
  10. Cool on a wire rack and enjoy – if you are feeling really indulgent, toast and slice and top with butter! I love this spread with a little honey!

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