Recipe: The Bomb Banana Bread | HerCanberra

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Recipe: The Bomb Banana Bread

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A subtly spicy, soft and fluffy banana bread that will become your new favourite afternoon treat.


Makes one loaf

  • 125g unsalted butter, softened
  • 175g dark brown sugar
  • 1 teaspoon vanilla bean paste/extract
  • 2 eggs
  • 255g plain flour
  • 2 cups mashed banana
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • Pinch sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup maple syrup
  • 1/2 cup finely chopped walnuts
  • To serve: mascarpone, maple syrup


  1. Preheat oven to 160°C. Grease a small loaf pan with butter/ line the bottom with baking paper.
  2. Beat the butter, sugar and vanilla in a stand mixer until creamy and pale. Add the eggs one at a time, then banana, flour, baking powder, bicarb soda, salt, cinnamon, nutmeg, cloves and maple syrup. Mix until well combined then fold through walnuts.
  3. Pop into the oven and bake for 60 minutes or until a skewer comes out clean. Allow to cool in the tin for 20 minutes then turn onto a wire rack to cool. You might want to grab a slice while still warm and serve with mascarpone and a bit of a drizzle of maple syrup.

Storage: banana bread will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!



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