Banana Bread – A Nostalgic, Easy Bake

’ll be honest—I’m a bit clumsy when it comes to baking. Maybe I’m just more of a savory cook? But when it comes to simple, comforting bakes, I always find myself making loaf cakes, especially banana bread.

Back when I was studying in Sydney,I worked as a barista/ coffee rounder on weekends at a local coffee shop near Martin Place. Every morning at 6:30 AM, I’d receive trays of pastries from our supplier—caramel slices, muffins, banana bread. I noticed how Aussies love their banana bread: toasted, with a slab of butter, served in a paper bag. If I had the chance to sit down, I’d go for the same—crispy edges, warm inside, and cold butter melting on top. It became my go-to breakfast even when im rushing for office, it always paired well with an iced latte, or americano.

And honestly, there’s something so satisfying about mixing the batter, watching it rise in the oven, and finally seeing that golden surface on top. Letting it cool before slicing into the soft, fluffy texture—it’s worth the wait every time.

Ingredients

• 2 ripe bananas, mashed, 1 banana splited, to put on the top after

• 100g unsalted butter, melted

• ½ cup brown sugar

• ¼ cup white sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

Method

1.Preheat the oven to 175°C (350°F). Grease and line a loaf pan with parchment paper. if no parchment paper, brush loaf pan with butter.

2. Mash the bananas in a bowl until smooth, leaving some small chunks for texture.

3. In another bowl, whisk together melted butter, brown sugar, and white sugar until well combined.

4. Add the eggs and vanilla extract, whisking until smooth.

5. Sift in the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture, but don’t overmix! (Overmixing makes the bread dense.)

6. Pour the batter into the prepared loaf pan. Smooth the top, slice one banana in half and place it on top

7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

8. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you take it too early, the bread will be fall apart.

How to Serve

• Toasted & Buttered – Slice, toast it in a pan with a bit of butter, then top with cold butter