Banana and spice are a bit of a dream team—one brings the sweetness, the other brings the warmth. In this rohi (loaf), you get both at once. A soft, classic banana base is layered with spiced sugar, creating bold flavour that run right through every slice. Te namunamuā hoki (how delicious). 😋
Why you will love this Spiced Banana Loaf:
A rohi panana (banana loaf) fresh from the oven is one of those magical moments—and when it’s laced with warming spice in every bite, it’s even better. I made this for my tamariki (children) recently, and the sounds of approval were music to my ears. If you want to add another layer of flavour, try it with my homemade chocolate almond butter. Nā reira, kia tunu rohi panana tātou—let’s bake.
More banana-based baking (use up those ripe bananas):
Got more panana pirau (overripe bananas) to use up? Try my simple banana cupcakes —they are quick, easy, and perfect for lunchboxes. If you loved this rohi panana (banana loaf), you’ll also enjoy my Banana and Caramel Poke Cake, perfect for celebrations. Another banana recipe is my delicious Chocolate Banana Cream Buns. So which one will you try?
Videography and photography by Sarah Henderson.
Ingredient:
- 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.
HOW TO MAKE THIS DELICIOUS 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.
Video
Expert Tips:
Rotten Bananas:
Black, rotten bananas are always best to use in any banana baking because it yields the best flavour. 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.
Whipping the Butter and Sugar:
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.
Split Banana Batter:
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 and it will come together.
Spiced Sugar layering:
When layering the spiced sugar, leave a 1 cm border around the edge. This means spiced sugar stays hidden inside the loaf when it bakes and the loaf will hold together when cutting in to it.
Variations:
Chocolate twist:
Add a handful of titipi tiakarete (chocolate chips) on top of the loaf for a rich, slightly indulgent version.
Nutty crunch:
Fold through half a cup of chopped wōnati (walnuts) or nati pēkani (pecan nuts) for a little texture in the loaf.
Dairy-free:
Swap the pata (butter) for the same amount of whipped olive oil based version like Oliviani - it will still delicious and moist.
Storage Instructions:
Room Temperature:
Store your rohi panana (banana loaf) in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can pop it in the fridge to keep it fresh a little longer.
Freezing:
To freeze, slice it first, then wrap well and freeze for up to 3 months—perfect for quick kai when you need it.
Toast the slices slightly before serving to bring back that fresh-from-the-oven feel.
Frequently Asked Questions:
Āe - yes! Just thaw them first and they will work perfectly. This is something I often do and the flavour is beautiful.
Insert a skewer or a knife into the centre—if it comes out clean (or with a few moist crumbs), it’s ready, if not, leave it in the oven for another five minutes and check again.
You can, but that’s what makes this loaf special. Without it, it’ll still be a good banana loaf—just less punchy. Try it with the spiced sugar first and trust me, you will keep going back for more.
The loaf should be deep golden brown and sound hollow when tapped underneath. If you follow the baking times the loaf will be cooked perfectly.
Usually from overmixing or using bananas that aren’t ripe enough. Also, it is important to check if you pēkana paura (baking powder) is fresh enough. Check the expiry date and replace it if it is out of date as this can effect this rise of the loaf.
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!