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    Cinnamon and Banana Tea Bread

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    Cinnamon and Banana Tea Bread

    A popular tea time favourite that can be stored in the freezer until needed. Choose ripe bananas as they are easier to mash.

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes


    • 2 large bananas
    • 50g butter, softened
    • 50g Waitrose Light Brown Muscovado Sugar
    • 2 medium eggs, beaten
    • 150g Waitrose Wholemeal Self Raising Flour
    • 25g Jordans Natural Country Bran
    • 1tsp baking powder
    • 2tsp Bart Spices Ground Cinnamon
    • 2tbsp skimmed milk
    • 100g Waitrose Australian Sultanas
    • 2tsp demerara sugar


    1. Grease and line the base of a 900g loaf tin. Place the bananas in a large mixing bowl and mash until well mixed.
    2. Add the remaining ingredients, except the demerara sugar, and beat until well mixed.
    3. Transfer to the prepared tin and level the surface. Sprinkle the demerara sugar on top.
    4. Bake in a preheated oven 180°C, gas mark 4 for 50-60 minutes or until golden and cooked through. If necessary, cover after about 40 minutes to prevent the top from burning.
    5. Cool in the tin for 10 minutes before transferring to a cooling rack. Serve cold, cut into slices.

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    Cook's tips

    This recipe is suitable for home freezing. Allow the tea bread to cool completely.
    Wrap well and freeze. Thaw for about 4 hours at cool room temperature before serving.


    To make Chocolate and Banana Muffins, follow the recipe above omitting the cinnamon and sultanas. Replace with 100g bag Supercook Real Plain Chocolate Chips and an extra 25g Waitrose Light Brown Muscovado Sugar. Spoon into 9 paper muffin cases and bake at 180°C, gas mark 4 for 20-25 minutes or until risen and golden. Serve warm or cold.


    Average user rating

    4 stars