Another Banana Bread variation

Just a quick post.

In 2012 I shared my ‘healthy’ Spicy, Nutty, Banana Bread. recipe with you –

Then a year later I shared a variation with you –

That time I added molasses instead of honey and ground ginger instead of coriander.

Well recently I realised that I had rather a lot of desiccated coconut that had gone beyond it’s best before date and needed eating up while it was still okay. I also had a couple of bananas that were also beyond their best so I made another version of my Banana Bread recipe.

This time I used golden syrup instead of honey because I had needed to buy a tin of golden syrup recently to make some Millionaire’s Shortbread (My recipe HERE) and had had to throw away the remains of an old tin of syrup which made me realise that it doesn’t keep for ever. This meant that I have had it on my mind that I need to do more baking that requires syrup.

So this latest version uses syrup instead of honey, two medium eggs to allow for the extra volume caused by the coconut, half a cup of desiccated coconut and I also added three cardamom pods, ground up of course!

I did think that it was a really delicious alternative, so decided to share.


Using photographs from earlier post.

First grease and line a 2lb loaf tin.

Dry ingredients – mix in a large bowl.

  • 8oz (225gm) wholemeal flour
  • some teaspoons of baking powder, check your tub and use the amount for 8oz flour. (They are not all the same and I have been caught out that way).
  • ½ level tsp cinnamon
  • I teaspoon coriander seeds crushed (if you have them)
  • 3 cardamom pods ground with the coriander.
  • 2oz walnut pieces – break up any large pieces.
  • ½ cup of desiccated coconut.

Melt in a saucepan

  • 2oz (55gm) butter
  • 6 tablespoons of golden syrup

In a separate bowl – I actually used my food processor

  • mash two medium (or one very large) very ripe bananas
  • add 2 medium eggs  – beaten.

Add melted ingredients to banana & egg and mix.

I added them to my food processor after I had done the melting bit and wizzed it till fairly smooth.

Then add to dry ingredients and  mix gently

Put in the loaf tin and flatten the top.

Then into the oven for 35-40mins at 170 deg C (325 deg F) [Mine is in a fan oven so no preheating].

[Maybe 180 deg C (350 deg F) and 40-50mins for a conventional oven.]

Press gently and if it feels springy, it is cooked.

I left it in the tin for a few minutes then lifted it out, removed the paper and placed it on a rack to cool.

Once it is cool, slice and eat – delicious!

If, like me, you don’t have anyone to share it with, you can freeze some of it in slices to enjoy over the next few months.


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