What’s the difference between banana bread and banana cake, you ask? I’m not sure, but by shaping it into a loaf and calling it ‘bread’ I have the excuse to slather it in butter and eat it for breakfast!
Makes one large loaf and freezes well
- 120g butter
- ¾ cup sugar
- 2 eggs
- 1 large very ripe mashed banana (or 2 if you’re not using feijoas)
- ¾ cup feijoa pulp
- 2 cups self–raising flour (or plain flour and 1 generous teaspoon baking powder)
- ½ teaspoon baking soda
- 2 teaspoons each ground cinnamon, mixed spice and fennel seeds + extra for topping
- ¾ cup milk (or yoghurt or buttermilk — whatever you have)
- Extra banana, halved lengthwise for top
Preheat the oven to 170°C fan bake. Line a large, 6cm-deep loaf tin with baking paper.
Cream the butter with the sugar until pale and fluffy. Add in the eggs, beating for 20 seconds between each egg.
Gently beat in the mashed banana and feijoa pulp.
Stir (or slowly beat) in the dry ingredients, alternating with the milk.
Scrape into lined loaf tin. Lay extra banana on top. Sprinkle the top with a little of the spice and seed mix.
Bake for 50–60 minutes. Test the middle with a skewer for doneness. Let it settle for at least 15 minutes before slicing.