Rachael’s Cafe-Style Banana Bread
Golden syrup, ripe banana and coconut oil give Rachael’s Cafe-Style Banana Bread a soft, fragrant crumb with a gently caramel flavour. Created as a Brookie Pantry original, this doubled version is designed to bake into one taller loaf, perfect for generous cafe-style slices. The batter comes together simply in one bowl, with cinnamon, vanilla and a pinch of salt bringing warmth to the banana. Optional walnuts, chocolate chips or shredded coconut can be folded through for extra texture. Served thickly sliced with butter, packed into lunchboxes or enjoyed with coffee, it is a practical family bake with a homemade feel.
Rachael’s Cafe-Style Banana Bread
12
servings15
minutes1
hour20
minutes1
hour35
minutesRachael’s Cafe-Style Banana Bread is a tall, generous loaf made with ripe bananas, coconut oil, golden syrup and cinnamon.
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Ingredients
6 ripe medium-large bananas
2/3 cup melted coconut oil
1 cup golden syrup
2 tsp vanilla extract
3 cup self-raising flour
2 tsp bicarbonate of soda
2 tsp ground cinnamon
4 eggs
1/2 tsp salt
1/2 cup chopped walnuts
1/4 cup chocolate chips
Equipment
Measuring SpoonsAccurate spoon measures help keep small ingredients consistent.
Directions
- Preheat oven to 160°C fan-forced. Line a large deep loaf tin with baking paper, allowing enough overhang to lift the loaf out after baking.
- Mash the bananas in a large mixing bowl until mostly smooth.
- Add the melted coconut oil, golden syrup and vanilla extract. Stir until well combined.
- Add the eggs and mix until evenly incorporated.
- Sprinkle over the self-raising flour, bicarbonate of soda, cinnamon and salt. Mix gently until just combined, taking care not to overmix.
- Fold through walnuts, chocolate chips or shredded coconut.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 70 minutes, then check the loaf with a skewer inserted into the centre. Continue baking for a further 5–15 minutes if needed, until the skewer comes out clean or with only a few moist crumbs attached. If the top is browning too quickly, loosely tent the loaf with foil for the final part of baking.
- Cool in the tin for 15–20 minutes.
- Lift the loaf out and transfer to a cooling rack. Allow to cool completely before slicing into thick cafe-style slices.
Kitchen Notes
- Contains wheat, gluten, nuts and egg.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 12
- Calories: 351kcal
- Fat: 8.8g
- Saturated Fat: 3.6g
- Cholesterol: 55mg
- Sodium: 302mg
- Potassium: 297mg
- Carbohydrates: 62.2g
- Fiber: 2.8g
- Sugar: 32.2g
- Protein: 7g
- Vitamin A: 6mcg
- Vitamin C: 5.2mg
- Calcium: 27mg
- Iron: 1mg
- Vitamin D: 0.3mcg
- Vitamin E: 0.4mg
- Thiamin: 0.1mg
- Riboflavin: 0.1mg
- Niacin: 0.8mg
- Vitamin B6: 0.3mg
- Vitamin B12: 0.1mcg
- Folate: 33.8mcg
- Pantothenic Acid: 0.6mg
- Phosphorus: 89mg
- Magnesium: 33mg
- Zinc: 1mg
- Selenium: 17.8mcg
- Copper: 0.2mg
- Manganese: 0.6mg
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