Confession: my freezer is chockas with frozen bananas I never got around to eating before they went almost-black. But since they only keep for three months, that only means one thing - banana bread!

1 loaf





Skill level

Average: 4.3 (203 votes)

This is a lightly spiced version with golden syrup that is perfect paired with an afternoon cup of chai.


  • 2 ripe bananas, broken into pieces
  • 2 tbsp golden syrup
  • 150 g (¾ cup) brown sugar
  • 1 egg
  • 150 g (1 cup) self-raising flour
  • 1 tsp mixed spice
  • pinch of salt
  • sliced banana or crushed pecans, to decorate (optional)
  • butter, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 160°C. Grease a loaf tin with butter and line the base and sides with baking paper, leaving the sides overhanging.
  2. Using an electric stand mixer, beat the bananas, golden syrup, brown sugar and egg until mashed and well combined. Add the flour, mixed spice and salt and beat on low speed until well combined.
  3. Pour the batter into the lined tin and top with half a sliced banana or crushed pecans or leave the loaf plain - whatever takes your fancy. Bake for 1 hour or until a skewer withdraws clean. Turn out onto a wire rack to cool slightly. 
  4. Serve still warm with butter or stand until cool and keep in an airtight container for up to 1 week.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.