Quick and with few ingredients, this banana bread is relatively guilt-free and perfect for when those friends pop over for a coffee!


  • 2 large ripe bananas

  • 2 Tbs golden syrup

  • 1 egg

  • 3/4 cup brown sugar

  • 1 cup SR flour

  • 1 pinch salt


  • 1.

    Preheat oven to 180C

  • 2.

    Line a loaf tin with non-stick baking paper

  • 3.

    Mash banana and golden syrup in a bowl

  • 4.

    Add sugar and stir to combine

  • 5.

    Add egg, sifted flour and salt

  • 6.

    Lightly mix to combine all ingredients

  • 7.

    Pour into lined loaf tin and sprinkle with cinnamon sugar (optional) before placing in over for ~30 mins or until comes clean from a skewer

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 126kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 28g
  • Sugar 13g
  • Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Add chopped nuts of choice for a crunch :)

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Average Rating
12 comments • 8 ratings
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Posted by Nicki25Report
Do you think it would work as muffins, instead?
Posted by Freya24Report
This is great!!! Honey instead of golden syrup!! Best!
Posted by Elly40Report
The best banana bread recipe. I always get asked for the recipe :) as we never have golden syrup, I substitute in Honey and it tastes beautiful! It's also nice with a bit of left over cooking chocolate or walnuts
Posted by StaviReport
I need to try it <3
Posted by ClaireReport
This is brilliant! My husband loves it so I make it nearly every weekend. If I don't have any golden syrup I use maple syrup, and I sometimes add 1/2 C blueberries - yum! Great warm with real butter!!!
Posted by EF33Report
I make this recipe all the time, I add cranberries and macadamia nuts for extra flavour and it is delicious, all my friends love it.
Posted by Connie8Report
I also can't wait to try it. Thanks. I love new recipes, & have made three different banana cakes this week as my Cavendish bananas ripen too quckly! I was told by a nice lady in Aldi, to wrap the bananas with a double layer of newspaper( when they are at the stage that you like to eat them) & keep them in the crisper section of the fridge. I learn something new all the time!
Posted by Lorna28Report
cant wait to try it
Posted by JennyReport
Result was great, but recipe times inaccurate if inexperienced baker - 5 mins prep was 15-20 mins. Took 45 mins to cook (not 30). Recipe needed more instruction, e.g. where & when to put egg.
Posted by JennyReport
The result was great, but 5 mins prep was 15 mins, & 30 mins cooking time was 45. The recipe needed a little more detail for inexperienced cooks. I chose it b/c it was light, had only a few ingredients, but there wasn't enough direction in the recipe e.g. add the egg to what? when?