Banana loves spice and spice loves banana - true story! So, when I created this Spiced Banana Loaf I wanted the consumer to bite in to tasty banana and punchy spice at the same time. So, how do we achieve this? Make a simple banana loaf and then layer a spiced sugar through it, it such a good time!
A rohi panana (banana loaf) cut fresh from the oven is one of those magical moments and one with spiced laced in to every bite is even better. I made this recently for my kids and the sounds of approval that they made was music to my ears. Nā reira, kia tunu rohi panana tātou (so let's bake banana loaf).
The ultimate pairing:
At the end of the video you will see the Banana Loaf being spread with my homemade Chocolate Almond Butter. It is such a fun recipe to make as a little gift for loved ones or someone in need. Imagine rocking up to someone's whare (house) with this rohi panana (banana loaf) and a jar of this pata tiakarete aramona (chocolate almond butter)! You would win all the brownie points in the world. Karawhuia - got for it! Need some more inspiration, take a look at my other keke tohutao (cake recipes).
Videography and photography by Sarah Henderson.
Ingredient Tips for the Spiced Banana Loaf:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Sugar: Use huka hāura (brown sugar) in this recipe because it brings those caramel vibes.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Bananas: Panana pirau (blackened or rotten bananas) have the deepest flavour for baking. If you don't believe me, use fresh bananas and prepare yourself for a very mild tasting, uninspiring loaf! 🙈
- Flour: High grade or plain flour will both work in this recipe.
- Sour Cream: Full kirīmi kawa (sour cream) is best. However, this can also be swapped for ⅓ cup of miraka tepe (yogurt) or ¼ cup of miraka (milk).
- Walnuts: Use raw wōnati (walnuts) or if they are not your vibe, leave them out.
- Banana Decoration: Obviously the sliced panana (banana) on the top of the loaf should not be rotten so use a yellow one or leave it off.
Expert Tips:
If the bananas you have are not rotten enough, mash them in to bowl and cover them with a plate or bowl cover. Leave it to oxygenate for as long as possible, sometimes I will leave it for a day. This helps develop the flavour of the bananas before baking.
Take the time to whip the pata (butter) and huka (sugar) for the specified time. This will ensure a nice rise to the loaf and give the sugars time to dissolve into the butter.
If the batter splits when the pata tāwhiuwhiu (whipped butter) and panana (banana) are combined, do not worry. Once the dry ingredients are added, all will be well.
STEP BY STEP INSTRUCTIONS FOR THE SPICED BANANA LOAF:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 160 °C bake setting or 150 °C fan bake setting.
Grease a loaf tin, approximately 20 cm x 10 cm in size. Line it with baking paper.
Into a separate bowl, mash the panana (bananas) and then add them in to the butter mixture.
2. Whip the Butter and Sugar:
Add pata kūteretere (softened butter), huka hāura (brown sugar) and iho hūperei (vanilla essence) in to a large bowl.
Whip it on high for five minutes until light and fluffy in colour and texture.
3. Mix in the Eggs:
Add a hēki at a time and whip on high for around 20 seconds after each addition.
4. Mash the Bananas:
Peel the panana (bananas) and add them to a plate or a small bowl.
Penupenua ngā panana kia māene (mash the bananas until smooth).
Raua atu ki te ranunga pata (add it to the butter mixture).
Whip it again until it is incorporated. Don't worry if it splits a little at this point, it will work itself out.
5. Add the Dry Ingredients:
Sift in the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda).
Whētuihia (fold it all together).
Add the kirīmi kawa (sour cream) and wōnati (walnuts) and fold again until everything is combined.
Leave the mixture to the side.
6. Make the Spiced Sugar:
Add the huka one (caster sugar), rau kikini whakauruuru (mixed spice) and hinamona (cinnamon) into a small bowl.
Whakaranuhia (stir to combine).
7. Layer the Spiced Banana Loaf:
Add a third of the ranunga panana (banana mixture) to the bottom of the lined loaf tin and smooth it out.
Sprinkle over half of the huka rau kikini (spiced sugar), leaving a 2 cm border clear of any sugar.
Add another third of the ranunga panana (banana mixture) and the add the other half of the huka rau kikini (spiced sugar).
Add the final layer of banana mixture. Smooth out the top.
8. Add the Decoration (Optional):
If you are doing the decoration on top, peel the panana iti (small banana) and slice in to thin pieces.
Arrange it on top of the loaf in whatever pattern you like.
9. Bake the Spiced Banana Loaf:
Bake for 1 hour to 1 hour and 5 minutes.
Remove from the oven and brush the pata kua rewaina (mleted butter) on to the hot loaf for a glossy finish.
Allow it to cool in the tin for ten minutes before slicing.
10. Serve the Loaf:
Slice it when it is still warm and serve with pata (butter) and for the ultimate combination, smear it with my chocolate almond butter.
It is also delicious toasted on both sides and topped with your favourite toppings.
Store the Spiced Banana Loaf:
Add the rohi panana (banana loaf) to a sealed container and store it in a cool cupboard.
It will last up to five days like this and will develop in even more delicious flavour.
Don't stop there, there are plenty more
Cake Recipes
There is a recipe for every occasion so take your time and enjoy the journey.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Spiced Banana Loaf - Rohi Panana me te Rau Kikini
Equipment
- 1 x 20 cm x 10 cm Loaf Tin (the dimensions can be slightly different)
Ingredients
Banana Loaf - Rohi Panana
- 130 g pata kūteretere (softened butter)
- ⅔ C huka hāura (brown sugar or caster sugar)
- 2 teaspoon iho hūperei (vanilla essence)
- 2 hēki iti (small eggs, size 6)
- 3 panana pīrau nui (large rotten bananas)
- 2 ¼ C puheu parāoa noa (plain flour)
- 2 ½ teaspoon pēkana paura (baking powder)
- ½ teaspoon pēkana houra (baking soda)
- ½ teaspoon tote (salt, fine)
- ⅓ C kirīmi kawa (sour cream)
- ½ C wōnati kua tapahia (chopped walnuts, optional)
Spiced Sugar - Huka Rau Kikini
- ¼ C huka one (caster sugar, any sugar would work)
- 2 teaspoon rau kikini whakauruuru (mixed spice)
- 2 teaspoon hinamona (cinnamon)
The Decoration - Te Whakarākei (Optional)
- 1 panana iti (small banana, a yellow one)
- 10 g pata kua rewaina (melted butter)
Instructions
Preheat the Oven:
- Preheat the oven to 160 °C bake setting or 150 °C fan bake setting.
- Grease a loaf tin, approximately 20 cm x 10 cm in size. Line it with baking paper.
- Into a separate bowl, mash the panana (bananas). Add them in to the butter mixture.
Whip the Butter and Sugar:
- Add pata kūteretere (softened butter), huka hāura (brown sugar) and iho hūperei (vanilla essence) in to a large bowl.
- Whip it on high for five minutes until light and fluffy in colour and texture.
Mix in the Eggs:
- Add a hēki at a time and whip on high for around 20 seconds after each addition.
Mash the Bananas:
- Peel the panana (bananas) and add them to a plate or a small bowl. Penupenua ngā panana (mash the bananas).
- Raua atu ki te ranunga pata (add it to the butter mixture).
- Whip it again until it is incorporated. Don't worry if it splits a little at this point, it will work itself out.
Add the Dry Ingredients:
- Sift in the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Whētuihia (fold it all together).
- Add the kirīmi kawa (sour cream) and wōnati (walnuts) and fold them in too.
- Leave the mixture to the side.
Make the Spiced Sugar:
- Add the huka one (caster sugar), rau kikini whakauruuru (mixed spice) and hinamona (cinnamon) into a small bowl. Whakaranuhia (stir to combine).
Layer the Spiced Banana Loaf:
- Add a third of the ranunga panana (banana mixture) to the bottom of the lined loaf tin and smooth it out.
- Sprinkle over half of the huka rau kikini (spiced sugar), leaving a 2 cm border clear of any sugar.
- Add another third of the ranunga panana (banana mixture) and the add the other half of the huka rau kikini (spiced sugar).
- Add the final layer of banana mixture. Smooth out the top.
Add the Decoration (Optional):
- If you are doing the decoration on top, peel the panana iti (small banana) and slice in to thin pieces. Arrange it on top of the loaf in whatever pattern you like.
Bake the Spiced Banana Loaf:
- Bake for 1 hour to 1 hour and 5 minutes.
- Remove from the oven and brush the pata kua rewaina (mleted butter) on to the hot loaf for a glossy finish. Allow it to cool in the tin for ten minutes before slicing .
Serve the Loaf:
- Slice it when it is still warm and serve with pata (butter) and for the ultimate combination, smear it with my chocolate almond butter.
- It is also delicious toasted on both sides and smeared with your favourite toppings.
Store the Spiced Banana Loaf:
- Add the rohi panana (banana loaf) to a sealed container and store it in a cool cupboard. It will last up to five days like this and will develop in even more delicious flavour.
Debbie
Kia Ora Naomi, I’ve just put this in the oven and it’s smells YUM! Looking forward to tasting.
Just FYI your written recipe doesn’t include when to add the sour cream but I saw it on your video so ka pai!
Naomi Toilalo WhānauKai
Oh kia ora Debbie! That is so weird that I left that out aye!?! I have officially amended the recipe and I am so glad that you gave the recipe a go! It is so yummy!
Vanessa
I love this recipe, something different from the usual banana loaf. The centre makes it even more delicious.
Naomi Toilalo WhānauKai
Yay - I love the cinnamon sugar centre too!
Ellie
I've just found your FB page and website and this is the first thing I am going to make. It looks delicious! I'm going to sub pecans for the walnuts as I'm not a walnut fan, but otherwise will make it exactly per the recipe, including the sour cream. I need to get bananas with the grocery shop tomorrow. Can't wait!
Naomi Toilalo WhānauKai
So awesome to hear from and yes, walnuts would work wonderfully in this recipe. I hope you enjoy this recipe!
Hinemoa
Super yummy and easy to make recipe!!! My whānau loved this so much it was gone by the next day 🤣🫶🏼
Naomi Toilalo WhānauKai
Yessss - I am so glad that you made this loaf. The spice in it is so delicious aye. That is always the best sign that it was good if it was gonna that quickly! Tau kē - awesome!