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Best-ever banana bread

  • 0:15 Prep
  • 1:30 Cook
  • 6 Servings


  • Melted butter, to grease
  • 200g (1 1/3 cups) self-raising flour
  • 150g (1 cup) plain flour
  • 150g (2/3 cup) raw sugar
  • 20g (1/4 cup) desiccated coconut
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 450g mashed banana
  • 160ml (2/3 cup) canola oil
  • 2 teaspoons vanilla essence
  • 125g fresh raspberries

Fig butter

  • 100g butter, at room temperature, chopped
  • 45g (1/4 cup) pure icing sugar
  • 85g (1/4 cup) fig jam


  • 1
    Preheat oven to 150°C. Brush a 7cm-deep, 10 x 20cm (base measurement) loaf pan with melted butter. Line the base and sides with non-stick baking paper.
  • 2
    Sift the combined flour into a large bowl. Add the sugar, coconut and cinnamon. Make a well in the centre. Add the eggs, banana, oil and vanilla. Stir until just combined. Gently fold in the raspberries. Pour into the prepared pan. Smooth the surface. Bake for 1 1/2 hours or until a skewer inserted into centre comes out clean. Set aside in pan for 20 minutes to cool before turning onto a wire rack to cool completely.
  • 3
    To make the fig butter, use an electric beater to beat the butter and icing sugar in a bowl until pale and creamy. Add the jam and beat until smooth.
  • 4
    Cut banana bread into slices and serve with fig butter.

Source: taste.com.au


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