Hummingbird Bakery Banana Loaf


I loovee baking with bananas, and in my opinion, banana bread, banana muffin, or banana cake actually tastes better the day after it’s baked. My overripe bananas usually end up in a baking tray, transformed into a batch of banana muffins. I’ve already posted about my staple banana muffin recipe here. It’s foolproof, and it’s very good. My blog wouldn’t be complete if I didn’t post about my favourite banana loaf recipe. It’s from Hummingbird Bakery, my food heaven in Notting Hill, London. You could find the original recipe in this book.

Here in Jakarta, brown sugar (I mean the real, imported, brown sugar) is rarely available in the supermarket and the price is very expensive. That’s why sometimes I use palm sugar instead. If you use palm sugar, your banana loaf will be darker (you could see at the photo above), and “stronger”. The brown sugar version, IMHO, gives a milder taste.



  • 270g soft light brown sugar/palm sugar
  • 2 eggs
  • 200g bananas, mashed
  • 280g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 140g unsalted butter, melted


How to Make

  1. Grease a 23x13cm loaf tin and dust with flour, or line the tin with baking parchment. Preheat the oven to 170C.
  2. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
  3. Add the flour, baking powder, bicarbonate soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
  4. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out to a wire cooling rack to cool completely.


Makes 8-10 slices




This recipe is basically my tiramisu recipe with a little twist 😉 . I replaced the cream cheese with banana puree. Why banana? Because in my opinion, banana puree has, more or less, same consistency with cream cheese (and simply because I am so bored baking banana muffins when I have ripe bananas around 😀 ). And what goes together better than banana and chocolate? That’s why I substituted the coffee mixture with chocolate mixture for the lady fingers’ dipping. I call this as “Bananamisu”. It’s an abbreviation from Banana-Tiramisu anyway 😀

Try using very ripe bananas because this is a “no-bake” recipe, so you want the sweetness of ripe bananas in your Bananamisu.


For Bananamisu:

–       250 gr mascarpone cheese

–       250 gr very ripe bananas (It’s about 2 to 3 bananas)

–       250 ml whipping cream/double cream

–       ¼ cup icing sugar, or to taste (It depends on how sweet your banana is)

–       ½ tsp vanilla extract

–       28 pcs lady finger biscuits

–       unsweetened cocoa powder, for dusting

For Chocolate Mixture (for dipping):

–       4 tbsp of unsweetened cocoa powder

–       4 tbsp of icing sugar

–       2/3 cup of boiling water

–       2 tsp rum essence (optional)

How to Make

  1. Whip the whipping cream until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In a separate bowl, lightly mash the bananas with ¼ cup icing sugar to make banana puree.
  3. Mix well the mascarpone, whipping cream, and vanilla extract. Add the banana puree and mix until smooth and well combined.
  4. Mix 4 tbsp cocoa powder, 4 tbsp icing sugar, rum essence (is using) and boiling water in a separate bowl until cocoa has dissolved.
  5. Dip both sides of the lady fingers into chocolate mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in bottom of your prepared dish.
  6. Spread enough amount of cheese and banana mixture to cover the lady fingers.
  7. Repeat steps for second layer. You may have two or three layers depends on how big your dish is. Just remember that you have to have the cheese and banana mixture on top of your layer.
  8. Dust the top layer (cheese and banana mixture) with cocoa powder.
  9. Cover and refrigerate at least 8-10 hours to let the flavors blend.


This bananamisu won’t last long though you keep it in a fridge, because it contains “no-bake” fresh banana puree.

Never-fail Banana Muffins

Cheesy Banana Muffins

Okay, firstly, don’t be alarmed about making muffin (or cake) from scratch. It’s NOT that difficult!

The golden rule of making muffins is: a LUMPY batter makes the best muffin! So, please, do not over-mix the batter. That will save your effort too… ^ ^

This recipe is originally made by Nigella Lawson as I got it from her book “Nigella Express“, but here I made some modifications. I promise this will be as easy as 1-2-3. No one will know this is your first time baking from scratch 😉

Oh, and one more reason why you should try this. As Nigella said: “Banana’s resilient squidginess makes this muffins very good travelers.” Bake today, eat tomorrow. No more fuss.

– 1/2 cup vegetable oil = 118.3 ml
– 2 eggs
– 1 2/3 cups all purpose flour = 168.9 gr (Indonesians can use either “Segitiga Biru” or “Kunci Biru” flour)
– 1/2 cup sugar = 95.82 gr
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda (do remember that It’s different from baking powder!)
– 1 1/4 cups mashed bananas = 286.9 grams
(Indonesian people can use “Sunpride” bananas, but I prefer “pisang Ambon”  😉 They have stronger banana taste!)

How to make:

  1. Preheat the oven to 200′ C, and line a muffin tray with paper cases
  2. Measure the oil and mix with the eggs
  3. Put the flour, sugar, baking powder, and baking soda into a large bowl and mix them with liquid ingredients, then followed by the mashed bananas
  4. Spoon the batter into the muffin cases (use Ice Cream scoop to handle it easier), and bake them for 20 minutes or so

-makes 10-

(Remember that ovens vary. The cooking times I give are the ones that work with my oven. You need to get to know yours.)


So, you’ve mastered this recipe? Do make some variations by stirring some grated Cheddar Cheese into the batter, plus sprinkling the grated cheese on top of the muffins, and… et voila! You’ve got Cheesy Banana Muffins!

Got bored? Substitute the cheese with chocolate chips, and Chocolate Banana Muffins will be served right away!