can't be stuffed banana bread

This has to be the easiest, and I mean really, really easy, easiest baked good I have ever made. Seriously the hardest bit is peeling the bananas (which I guess can be almost tricky if they are frozen or very black). I do believe Grace could make this recipe pretty much by herself if she was keen, except she told me she doesn't like it because it has too much banana in it. Everyone else has said it is very nice. This bread also keeps very well in the fridge (and would freeze well), so I tend to double the quantity and make two loaves. Perfect for using up very ripe bananas. It is quite sweet, so I reduced the sugar quite a bit from the original recipe and I think you could reduce the sugar even more depending on how sweet the bananas are.

Last time I made this, I included some vanilla, some fresh nutmeg, some cinnamon, sultanas and a few leftover walnuts we had floating around the cupboard. The time before I put the scant remains of a packet of chocolate chips in. Sultanas are always good. But the optional extras are entirely optional, the bread still tastes lovely without them.

can't be stuffed banana bread



2 bananas
2 tablespoons of golden syrup
1/2 cup of brown sugar
1 egg
1 cup self raising flour (I use wholemeal)
pinch salt

4 bananas
tablespoons of golden syrup
1 cup of brown sugar
2 eggs
2 cups of self raising flour
pinch salt

possible optional extras

vanilla extract
nutmeg - best cut from a whole nutmeg with a sharp knife - a whole different taste experience
orange zest
chocolate chips
chopped walnuts

To make

  • Line two small loaves with baking paper or grease well. Preheat oven to 180C.
  • Using a good size mixing bowl, mash the bananas.
  • Add golden syrup and sugar. Stir. Add egg, flour and pinch of salt. Mix well. Add in any optional extras. Mix well.
  • Pour into loaf pans and bake for about 30 minutes or until skewer tests clean.
  • Rest in tin before turning onto a rack to cool. Store in fridge wrapped in the baking paper and a plastic bag or tea towel.

How easy was that! The perfect snack as it is or with a touch of butter.

ps - it is called "can't be stuffed banana bread" because the weekend I first made it, G was suggesting (quite strongly) that I make something with the rotting bananas we had. They were so awful I thought it wouldn't work so I used the most basic recipe I could find. Because I really couldn't be stuffed. And lo it was good. A few adaptions and changes, and there we have it.


  1. Yummy! I have a freezer full of brown bananas and I couldn't be bothered creaming butter etc to make a banana bread or cake, so this recipe is perfect. Thanks!

  2. Hi Bianca -its a goodie - we made 4 loaves today and used up eight bananas! Although when I made it with frozen bananas I ended up having to sit the bowl in hot water so that the golden syrup would mix in properly- perhaps I should have let the bananas defrost first.

  3. I'm back! This recipe is such a winner. This round I've used honey instead of golden syrup and added vanilla, mixed spice and pecans. yummmmmmm.

  4. Mmmm, I made this yesterday, with a bit of cinnamon, macadamias and some white chocolate. Delicious! And I'm so glad it's dairy free, yet tastes so buttery :)

  5. thankyou.i made it last night.just realised i put too much sugar and added molasses on top of that but ohh well it tastes great..