Bread Recipe

Easy Banana Bread Recipe

Banana bread is a staple in most households since it’s easy to create from scratch, tastes amazing, and isn’t a challenge for even beginners in the kitchen. Enjoy a slice of banana bread with some freshly squeezed orange juice, a cup of coffee, or some green tea as a late afternoon snack – it never disappoints!

RELATED: Individual Bread And Butter Puddings Recipe

Serves: 16


2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 cups mashed ripe banana

1/2 cup margarine or butter, softened

3 tbsp milk

2 eggs

1 cup toasted walnuts


  1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk.
  2. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes.
  3. Add eggs and remaining flour; beat until blended. Stir in walnuts.
  4. Pour into one greased 8x4x2-inch loaf pan. Bake in a 350ºF (170ºC) oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean.
  5. Cool for 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing.

Image via FG Harvest

Tomato, Macadamia and Basil Damper Recipe

A delicious Australian recipe to make on Australia Day, serve this traditional damper with your BBQ (and lashings of butter).

Serves 8

2 cups self raising flour
1 tablespoon ground mountain pepper berry
1 teaspoon salt
1 cup unsalted macadamias, roasted
100g semi-dried tomatoes, roughly chopped
1/2 cup firmly packed basil leaves, roughly chopped
250ml buttermilk
1 tablespoon macadamia oil
Milk for brushing

1. Preheat the oven to 180°C, fan forced. Sift the flour into a large bowl, add ground mountain pepper berry, salt, macadamias, tomatoes and basil leaves and make a well in the centre.

2. Combine the buttermilk and oil, pour into the well and use a round-bladed knife in a cutting motion to mix until the mixture just comes together then use your hands to bring the mixture together.

3. Turn the dough onto a lightly floured surface and gently knead for a couple of minutes or until smooth. Shape into a disc and place onto a baking tray lined with non-stick baking paper.

4. Dip a sharp knife into flour and mark 8 wedges on the top of the damper. Brush with milk and bake in the preheated oven for 30 minutes or until the damper is golden and cooked through and sounds hollow when tapped on the base. Cool on a wire rack.

What’s your favourite Australian food?

Savoury Bread and Butter Pudding Recipe

Chef Adam Humphrey of Sydney’s Restaurant Arras and Arras Too shares an easy dinner idea using leftovers from the beautiful OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.

This is a dish my mother used to cook for my brothers and me when we were young and she needed to feed us cheaply and with minimum fuss, using left over bread and other pantry items. 

From the OzHarvest Cookbook, RRP $60

Serves 4

10 slices stale bread, crusts removed (use the crust for crumb)
50g butter
50g mustard, preferably English mustard
350ml full cream milk
50ml cream
2 eggs
Pinch cayenne pepper
100g leftover hard cheese, grated (plus extra for topping)
1 bay leaf
Salt and pepper

Variation: In between the layers of bread, place in any left over ham or mushroom or vegetables or herbs that you have.


1. Grease and ovenproof dish enough to hold approximately a litre.

2. Butter each slice of bread both sides with the butter and the mustard, and then cut in half triangularly. Lay one layer of the bread across the bottom of the dish.

3. Heat the milk and cream in a pan with the bay leaf ensuring it doesn’t boil. In a heatproof bowl, whisk the eggs until well broken down and pale in colour. Immediately add the hot milk mix and whisk until well combined, add in the grated cheese and whisk until melted. Season with salt and pepper.

4. At this stage, add in any extra items (ham, vegetables etc) in between the layers of bread. Ensure that the top layer is finished with the bread. Pour over the cheesy custard mix gradually – If you have time, “feed” the pudding over a period of a few hours with the custard.

5. Top with the extra grated cheese, mixed with the crumbs.

6. In a 180°C oven, bake the pudding for approximately 40 mins until the custard is set and the top is golden brown.

7. Once cooked, let rest for a couple of minutes before serving. Serve with left over salad. This pudding is even great the next day too.

What’s your favourite leftover recipe?

Banana Passionfruit Bread With Ricotta

My Kitchen Rules 2011 winners Sammy and Bella share their favourite banana bread recipe flavoured with fresh passionfruit, topped with creamy ricotta – it makes a delicious breakfast or morning tea treat!

Makes one loaf

265g wholemeal self-raising flour
40g plain flour
1tsp ground cinnamon
140g brown sugar
125ml milk
2 eggs, light beaten
50g butter, melted
1 over ripe banana
9 passion fruits
50g oats
50g shredded coconut
Spray olive oil
200g ricotta

1. Preheat oven to 180 degrees. Spray a 11x21cm loaf pan with spray olive oil. Line the base and two opposite sides with non-stick baking paper, allowing it to overlap.

2. Sift the flours, cinnamon, and sugar into a large bowl. Place milk, eggs, melted butter, banana in a medium mixing bowl. Pass 6-7 of the passionfruits’ pulp through a sieve to remove seeds and place into bowl with wet ingredients and stir until well combined. If you still have lumps of banana, use a hand-mixer to break up large pieces.

3. Combine wet and dry ingredients and stir, add oats and shredded coconut. Stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle over some left over passionfruit seeds and shredded coconut.

4. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn out onto a wire rack and cool completely.

5. Cut into slices and toast. Garnish with a scoop of ricotta and some fresh passionfruit pulp.

What’s your favourite banana bread recipe?

Best-Ever Banana Bread

This is it: that cafe-style, moist banana bread you’ve been dreaming off. And it only takes a few minutes to get into the oven. A great recipe for making with kids and encouraging them into the kitchen!


1 1/2 cups caster sugar

1/2 cup unsalted butter

2 eggs at room temperature

1/4 tsp baking powder

1/2 tsp baking soda

1 1/2 cups plain flour, sifted

3 large very ripe/black bananas, mashed with a fork

1/2 cup walnuts, pecans or chocolate chips (optional)

1 tsp vanilla extract


1. Preheat oven to 190C. Grease a loaf pan with olive oil or a little butter.

2. Mix together sugar, butter and eggs using an electric beater or stand mixer.

3. Sift together the dry ingredients, then add to the sugar mixture.

4. Stir through the bananas, nuts or chocolate chips if using and vanilla extract. Pour the mixture into the prepared loaf pan and bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean.

5. Let cool for 5 minutes, then remove from pan.

What’s your favourite banana bread recipe?

MasterChef Alvin Quah’s Papaya And Banana Bread

Give ordinary banana bread a thoroughly modern twist with MasterChef Alvin Quah’s recipe for papaya and banana bread served with honeycomb butter – perfect for morning tea!

“Red papaya and yellow papaw are perfect ingredients in a variety of recipes. Their sweet tropical flesh works beautifully in desserts and cakes, but they’re equally lovely in savoury dishes. They add colour and flavour to fresh salads and, due to an enzyme they contain, they can be used to tenderise meats such as chicken and pork,” he says.

Serves 6-8


2 cups (300g) self-raising flour

1 cup (200g) brown sugar

1 teaspoon baking powder

½ cup (125ml) mashed papaya

½ cup (125ml) mashed banana

2 eggs, lightly whisked

150g butter, melted, cooled

½ cup (70g) toasted macadamias, coarsely chopped

½ cup finely chopped papaya, extra

Honeycomb butter

100g butter, softened

30g honeycomb, coarsely chopped


1. Preheat oven to 180°C. Grease and line the base and sides of a 8 x 24cm
(base measurement) loaf pan.

2. Combine the flour, sugar and baking powder in a large bowl.

3. Combine mashed papaya, banana and eggs in a small bowl. Add to the flour
mixture with the melted butter, macadamias and extra papaya and gently stir until
just combined. Spoon into the prepared pan and smooth the surface with the
back of a spoon. Place on an oven tray and bake for 1 hour or until a skewer
inserted in the centre comes out clean. Remove from oven. Set aside for 10
minutes before turning onto a wire rack to cool.

4. Meanwhile, to make honeycomb butter, use an electric mixer to beat butter
until pale. Add honeycomb and stir to combine.

5. Cut into thick slices and dollop with honeycomb butter. Serve warm or at room

What’s your favourite morning tea recipe?

Gluten-Free Bread And Butter Pudding

Nutritionist and dietician Susie Burrell shares a delicious, easy recipe for gluten-free bread and butter pudding – whether you’re cooking for coeliac friends or not, you’ll love this dessert!

Ingredients – serves 6

6 slices of PureBred White Farmhouse Loaf

½ cup marmalade

¼ cup sugar

3 eggs

2 cups milk

½ cup dried cranberries (craisins)

2 tsp. grated lemon rind

½ tsp. vanilla (or the seeds from the pod)


1. Cut Pure Bread in triangles and spread with marmalade. Layer in an oven-proof dish.

2. Add Craisins and lemon rind. Beat eggs and milk together with vanilla and pour over bread. Bake at 180ºC for about 30 minutes. Serve with 1 dollop of cream.

Which recipe would you like to see get a gluten-free makeover?