Bateman’s Bay Banana Bread

This recipe has nothing to do with Bateman’s Bay other than we cooked it here! How could we not call it this with so many B’s available?!


Yum, and what great view to enjoy it from



Melted low-fat dairy spread (to grease pan)

265g (1 3/4 cups) self-raising flour (or add baking powder to plain flour)

40g (1/4 cup) plain flour

1 teaspoon ground cinnamon

140g (2/3 cup) firmly packed brown sugar

2 overripe medium bananas, mashed

2 eggs, lightly whisked

125ml (1/2 cup) skim milk

50g butter, melted, cooled




Loaf pan (ideally 11 x 21cm base measurement)

Paper towel to use to grease pan

Baking paper

Largish mixing bowel

Mixing spoon

Medium bowel to squash bananas in

Fork to mash bananas

Measuring cup(s)

Sifter (or a sieve) for the flour


Whisk for eggs (or just a fork)

Knife to cut butter

Microwave or frying pan (to melt butter)

Wire rack for cooling

A skewer for testing



1. Preheat oven to 180°C.

2. Brush loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

3. Combine the combined 1 3/4 cups self-raising flour, 1/4 cup plain flour, and teaspoon of ground cinnamon to sift into the large mixing bowel.

4. Stir in the 2/3 cup brown sugar and make a well in the centre.

5. Mash bananas in the medium bowl.

6. Lightly whisk the 2 eggs, add the 1/2 cup of milk, and 50g of melted butter.

7. Stir until well combined.

8. Add the banana mixture to the flour mixture and stir until just combined.

9. Spoon the mixture into the prepared pan and smooth the surface.

10. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.

11. Remove from oven and set aside in the pan for 5 minutes.

12. Turn onto a wire rack to cool completely.

13. Eat it



 Preparation! “Mise en place”, the fancy French term for “everything must be ready and in its place before you start.” This was one of the big takeaways daddy got from The 4-Hour Chef, and started me on my cooking journey. This was the recipe that used the most ingredients and ‘stuff’ so far. So… we spent a fair bit of time reading and re-reading the original recipe to even just try to work out what we had to get out (and translating the kooky Fahrenheit into Celsius, converting the weights of flour to cups, etc).

This saved us being frazzled when we were cooking! We’ve listed all the things we used up top so next time we do this recipe we’re going to come straight to our own webpage

A skill daddy learned was to make sure to put things straight onto the shopping list as soon as we used it

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