We grow our own bananas here. And the thing about a banana harvest is you get a lot of bananas all at once – around 80-100 – and about 3 weeks to eat or store them all.

Last week we harvested a beautiful 10kg stem (I’ve purchased a luggage scale especially to weigh them), and as they’ve been ripening, we’ve turned to our favourite banana loaf recipe to make it through the bounty.

Two bunches of bananas - each with 14 bananas - placed beside each other to form a ring.

With so many bananas at my disposal, I’ve been playing with the original recipe. I think this adaptation is an improvement on an already-great version of this classic.

So here’s my banana loaf recipe – you can use regular bananas from the store, or your own home-grown bananas.


4-6 little bananas, or 2-3 regular-sized bananas (ripe to over ripe)

⅓ cup vegetable (or other mild-tasting) oil

1 teaspoon baking soda

½ teaspoon salt

½ cup white sugar

1 large egg

1 ½ cups all-purpose flour

½ cup chocolate chips

2 tablespoons caster sugar

½ teaspoon cinnamon



  1. Preheat oven to 175°C and grease a loaf tin.
  2. Mash bananas.
  3. Add bananas, oil, baking soda, salt, white sugar, and egg to a bowl. Beat until well mixed.
  4. Add flour and most of the chocolate chips. Mix until just combined.
  5. Pour mixture into loaf tin. Sprinkle reserved chocolate chips on top.
  6. In a small dry bowl, mix the caster sugar and cinnamon. Sprinkle evenly on top of the banana loaf mixture.
  7. Bake for 40-50 minutes until a skewer comes out clean when inserted into middle.