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Banana Bread

A great treat to have on hand when people come to visit. I like to make a loaf ahead of time and freeze the slices, so I always have something to give unexpected guests. This recipe lasts for a few days in an airtight container in the cupboard, a week in the fridge, or several months in the freezer.


Prep time: 10 minutes

Cooking time: 60 minutes

Serves: 8


  • One Cup Brown sugar
  • Two Eggs
  • Three over-ripe Bananas, mashed
  • Two Teaspoons Bicarbonate of soda
  • 130 ml A Thousand Trees extra virgin olive oil, plus extra for oiling the tin
  • Two Cups Plain Flour
  • Handful chopped Walnuts (optional)



  • Preheat your fan-forced oven to 120 degrees Celsius
  • Oil a 20cm loaf tin using A Thousand Trees extra virgin olive oil
  • Using an electric beater, thoroughly whisk together the sugar and the eggs
  • Continue mixing on a low speed and slowly add the mashed banana, bicarbonate of soda, and A Thousand Trees extra virgin olive oil until well combined
  • Stir in the flour and mix well
  • Gently fold in the walnuts (if using) until just combined
  • Bake for an hour, or until a skewer comes out clean
  • Allow the banana bread to stand in the tin for 10 minutes before turning out onto a wire rack to cool

For a truly indulgent treat, try whipping softened butter with vanilla bean paste and fresh passionfruit pulp to spread on a thick slice of lightly toasted banana bread and drizzle with maple syrup before topping with freshly sliced strawberries.