Banana bread
30 minutes
Preparation time
1 hour
Cooking time


130g unsalted butter

200g dark muscovado sugar

1 tsp vanilla extract

2 eggs

400g mashed ripe banana (4-5 bananas)

1 tbsp tahini

2 tbsp milk

50g glacè  ginger, chopped

240g plain flour

1 tsp baking powder

1 tsp bi-carb soda

1 tsp eight spice powder

Pinch of salt flakes

Extra, dark muscovado sugar

1 extra banana

Eight spice powder

20g juniper berries

30g whole star anise

15g white peppercorns

15g cinnamon quills

15g cloves

1 pinch saffron threads

25g salt

10g cardamom pods


Eight spice powder

  1. Toast the spices in a large pan over medium heat, Induction setting 4-5 for 1-2 minutes, or until fragrant.
  2. Grind all the spices to a fine powder in a spice grinder or mortar and pestle. Allow to cool.

Banana bread

  1. Preheat oven on Conventional at 180°C with the baking and roasting rack on shelf position 2.
  2. Beat butter, sugar and vanilla in a bowl of a freestanding mixer, using the paddle attachment. Once pale and fluffy, scrape down the sides, then add the eggs one at a time.
  3. Add the banana, ginger, tahini and milk, mix again to combine.
  4. Sift flour with baking powder and bi-carb soda. Add to the bowl along with eight spice powder and salt. Gently fold to combine, careful not to overmix.
  5. Pour mixture into a loaf tin measuring 10cm x 24cm, lined with baking paper.
  6. Peel and slice the extra banana from top to bottom, arrange on the surface, sprinkle with extra sugar.
  7. Place in the oven on the baking and roasting rack and bake for 1 hour, or until a skewer placed into the centre comes out clean.
  8. Leave to cool in the tin for 15 minutes before turning out onto a cooling rack.

Hints and tips

  • If your bananas are not ripe, roast on Conventional at 150°C on shelf position 2 for 20-30 minutes until bananas are dark and very soft.


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