Newsletter # 33 Bananas

by Ken · November 28, 2025

Disregarding tomatoes, the banana is the most popular fruit in the world. In Australia, it slightly edges out apples in popularity, which surprised me, but when you think about the amount of apples that are juiced or further processed into sauces, pies and even cider perhaps it would be pretty close. Another surprise was finding out what fruit secured third place – its strawberries!

As a standalone fruit, the banana is nutritious, available year-round and easy to eat. It’s a perfect snack and a simple lunch box addition for children. Our children have left home some time ago, but we still purchase bananas two or three times per week.

The Australian banana industry is found across four states of Australia, with Queensland having the greatest area under cultivation. In New South Wales you will find bananas as far south as South West Rocks (almost) but, travelling north you will notice plantations from around the Valla Beach area. Once you reach Coffs Harbour you are well and truly in banana country.

I mentioned the frequency in which we purchase bananas – two- three times per week. Unlike some other fruits, bananas can ripen quickly – often within a couple of days and be ready to eat, but uneaten they will continue to ripen, and they might then be an acquired taste. Refrigeration will slow the process but is not recommended for even the medium term. When they start getting multiple spots and the bright yellow skin is a little dull, it’s time to think about reinventing that banana.

While there are a number of schools of thought regarding freezing, I peel the overripe banana and tightly wrap it in plastic wrap and freeze it. Once you have three or more in the freezer you have enough to use in a number of baked recipes and let’s not forget ‘smoothies’.

There are two recipes today – Banana Bread and secondly, Banana Muffins.

Banana Bread

People ask me what is the difference between banana bread and banana cake. In terms of ingredients both recipes can be almost the same, but banana bread should be a little denser and capable of being ‘toasted’ without breaking up as well as being shaped like a loaf of bread. I have never seen yeast used in any banana bread recipe.

Banana cake on the other hand is often ‘iced’ and cooked in round shape or as a slab.

Banana Bread

Print Recipe

Course: Cake

Ingredients Equipment Method Notes

Ingredients

20 g unsalted butter softened
150 g brown sugar
2 large eggs at room temperature
80 g sour cream or plain yogurt
3-4 ripe bananas mashed
1 tsp vanilla paste
250 g self raising flour
5 g extra baking powder
salt
½ tsp cinnamon

Equipment

For this recipe a non stick loaf pan of approximately 23cm x 13cm x 7cm is required.

Method

Assemble your ingredients
Pre-heat your oven to 175c – 180c
Grease the loaf pan with unsalted butter or non stick spray
With your stand mixer on medium speed and using the paddle attachment beat the butter and brown sugar for 3 – 4 minutes until the mix is pale and creamy
Meanwhile in a separate bowl combine the self raising flour, baking powder, salt and cinnamon
Returning to the butter mix add the eggs, one at a time. Ensure the egg has mixed in before adding the second egg. This is a good time scrape down the sides of the mixing bowl
Add the sour cream (or yogurt), bananas and vanilla. Mix in well
On a lower speed add the dry ingredients until just combined. If necessary mix by hand with a spatula. The batter is finished
Pour this thick batter into your prepared loaf pan and bake for one hour
After 30 minutes, drop the temperature down to 160c to prevent scorching
Check if it is cooked by using a clean toothpick
Let the banana bread cool for at least 30 minutes before turning it out
Slice and serve or wrap and store

Notes

For gluten free just replace the self raising flour with gluten free flour and four teaspoons of baking powder (all up)
• This recipe is a good alternative breakfast item. Cut a 2cm slice of the chilled banana bread and grill it on a flat sandwich toaster or dry frypan. Serve hot with jam.

Banana Muffins:

In England the two types of muffins are just called ‘muffins’. In the U.S.A they differentiate between the two by calling one type ‘English Muffins’ – the flat type that you toast and today’s recipe which can be likened to a cupcake.

The banana flavour is one of probably hundreds of possible flavours and combinations, in both sweet and savoury that can be attempted. The size of the muffin can also vary – from bite-size, suitable as ‘finger food’ through to jumbo sized appetite killers.

Muffins can be baked straight into a muffin pan or in a paper ‘patty pan’ supported by the muffin pan, which is my preferred method. There is less washing up and the patty pans are available in many different sizes, designs and colours.