Banana "Cread"

Written by Guest Post on Wednesday, 14 December 2022.


This banana loaf is half bread and half cake. Hence I've called it "cread" which is halfway! It’s dense and delicious without being super-sweet or oily. It can be enjoyed fresh, toasted or sliced and frozen into portions to enjoy later.


  • ⅓ cup butter, softened
  • ¼ cup brown sugar
  • 2 eggs
  • 1 cup mashed ripe banana (approx. 2 bananas)
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon bi-carbonate soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup plain flour
  • ¾ cup wholemeal flour
  • ½ banana, additional, to garnish

Nutrition per serve

825 kilojoules (197 Calories), 8 g fat (including 5 g saturated fat), 26 g carbohydrate (including 8 g sugars), 2 g fibre and 200 mg sodium

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  1. Preheat oven to 165℃. Grease and line a 26 cm x 13 cm loaf tin.
  2. Combine the butter and sugar in a large bowl and beat with an electric mixer until the sugar has dissolved and the mixture is light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Add the mashed banana, milk and vanilla. Continue to mix on a low speed until well combined.
  4. Add the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf tin. Peel the additional banana and cut in half lengthways. Place the banana on top of the batter.
  6. Bake for 40-45 minutes or until the loaf springs back when touched or a skewer comes out clean.
  7. Allow to cool slightly before slicing.



This recipe was created and photographed by Helena Dowdall. You’ll find more of Helena’s work on her website.