Banana Bread Recipe with Malt

Banana malt loaf

  • slices into 12
  • Easy

Use up left over bananas in our moist loaf with tea-infused dried fruit and malt extract. Malt adds an extra nutty caramel taste to this moreish tea time treat


Try our moreish malt loaf, then check out more easy banana bread recipes, including a classic banana breadhealthy banana bread, banana and walnut loaf and chocolate banana bread.

For more dairy-free bakes, check out our classic vegan banana breadvegan carrot cake, vegan chocolate cake, vegan lemon drizzle cake and more vegan cake recipes.



  • hot strong black tea 100ml
  • pitted dates 100g, chopped
  • sultanas 100g
  • malt extract 150g, plus extra for brushing
  • soft dark brown sugar 50g
  • plain flour 250g
  • baking powder 2 tsp
  • bananas 2 ripe, mashed


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Line a 2lb/900g loaf tin with a strip of baking paper, leaving the edges overhanging.

  • Step 2

    Brew the tea then drop in the dates and sultanas while still hot. Gently heat the malt extract and sugar in a small pan, stirring, until the sugar has dissolved. Cool until just-warm.

  • Step 3

    Put the flour, baking powder and a pinch of salt in a bowl. Mix in the melted sugar, bananas, fruit and tea. Tip the batter into the tin and bake for 1 hour.

  • Step 4

    Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.

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Nutritional Information

  • Kcals 194
  • Fat 0.3g
  • Saturates 0.1g
  • Carbs 43.3g
  • Sugars 22.8g
  • Fibre 1.9g
  • Protein 3.4g
  • Salt 0.7g