When Bill Bevan passed away at the age of 94 in May last year, he left behind a book of handwritten recipes that included his famous passionfruit sponge cake — one of the most-loved recipes from our Heirloom series — and this delicious banana bread. It was the dessert he made most frequently.
- 1½ cups self-raising flour
- 1 teaspoon bicarbonate of soda
- 125g butter, softened
- 1 cup caster sugar
- 2 eggs
- 2 large ripe bananas, mashed
- ½ cup milk
- Extra butter, to serve
Step by step
Preheat oven to 180°C. Grease a 21cm x 11cm loaf pan, then line base and sides with baking paper, allowing it to overhang.
Sift flour and bicarbonate of soda together into a bowl. Set aside.
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, mixing well after each addition. Add banana and mix with a wooden spoon until combined. Alternately fold in milk and flour mixture, finishing with flour mixture. Spoon into prepared pan and bake for 50–60 minutes or until a skewer inserted into centre comes out clean. Cool in pan for 5 minutes, then turn onto a wire rack to cool completely.
Slice and serve with extra butter.