Olive Magazine
Banana Bread Recipe with Malt

Banana malt loaf

Published: April 6, 2019 at 10:18 am
  • Preparation and cooking time
    • Total time
    • + maturing
  • Easy
  • Slices into 12

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

  • Vegan
  • Vegetarian

Try our moreish malt loaf, then check out our banana bread, healthy banana bread, banana and walnut loaf and sugar-free banana bread,

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


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