Cafe Style Spiced Banana Bread


  • 1 cup of mashed banana
  • ½ cup  (110g) of brown sugar
  • ¼ cup of black treacle or raw honey
  • 2 eggs
  • 40 ml canola oil
  • ½ cup of buttermilk (see notes below)
  • 1 ½ cups of plain flour
  • 1 cup of wholemeal self-raising flour
  • 2 teaspoons of mixed spice or Mahlepi Spice mix
  • 1 teaspoon of bicarbonate of soda.
  • ½ cup of sultanas
  • ¼ cup whole oats (optional)


Line and oil a loaf tin and pre-heat the oven to 180 degrees (160 degrees fan-forced)

In a large bowl mix the mashed banana, oil, eggs, buttermilk, honey/treacle.

Stir in dry ingredients and mix thoroughly making sure you scoop up all of the dry ingredients from the bottom of the bowl and spoon into prepared pan. Oats can be sprinkled over the mixture before placing in the oven.

Bake for an hour, and allow the loaf to stand in the tin for 10 minutes before cooling on a wire rack.

Keep bread in an airtight container for up to a week.  Serve fresh or toasted with nut butter or cream cheese and honey.

*note: to make buttermilk use ½ cup full-fat milk and add 2 teaspoons of fresh lemon juice. Allow the milk to sit at room temperature until it has thickened.