Banana Bread Recipe with a Market‑Fresh Melbourne Twist

The Smell of Something Familiar

Few scents bring comfort quite like banana bread baking in the oven, golden, sweet and steeped in quiet nostalgia. It’s a loaf that finds its way into school lunch boxes, weekend picnics and long work‑from‑home afternoons, often shared between friends or neighbours over a cup of coffee.

At Queen Victoria Market, food is more than the ingredients on your list. It’s about the people behind them, local makers, family stories and the everyday rhythm of Melbourne life that flows through our food halls and laneways. As school holidays wind down and summer produce fills the stalls, ripe bananas appear by the bunch, the perfect reason to bake a loaf that celebrates community and local seasonality.

Why Banana Bread Belongs at the Market

Banana bread turns something humble, those freckled bananas that are too soft for smoothies, into something nourishing and full of comfort. It’s a quiet nod to the way Melbourne cooks: thoughtful, resourceful and led by flavour.

Wander through the Market and you’ll see families filling fruit baskets, café owners picking up their eggs, and stallholders trading stories and recipe tips between customers. It’s this mix of people and produce that makes a simple banana loaf feel connected to a larger story.

Pick up your bananas from your favourite fruiterer, eggs and butter from the deli halls, maybe a drizzle of local honey or a handful of roasted nuts to finish. At the Market, every ingredient has its own path and personality.

Market‑Fresh Banana Bread Recipe

Soft, rich and easy to make, this version leaves room for your own touch, a handful of nuts, chocolate or seasonal fruit.

You’ll need:

• 2 – 3 very ripe bananas (about 1½ cups mashed)
• ⅓ cup unsalted butter, melted
• ¾ cup brown or raw sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1½ cups plain flour
• Optional: ½ cup chopped walnuts, pecans or dark chocolate chips

Market tip: Everything can be found around Queen Victoria Market; your local fruit stalls, delis and bakeries have what you need, along with friendly tips.

Method:

1. Preheat the oven to 175°C and lightly grease a loaf tin (about 22 cm x 12 cm).
2. Mash the bananas in a large bowl until smooth.
3. Stir in the melted butter.
4. Add sugar, egg and vanilla, and mix gently.
5. Sprinkle over the baking soda and salt, then fold in the flour until just combined.
6. Pour the batter into the tin and smooth the top.
7. Bake for 55 – 65 minutes, or until a skewer inserted into the centre comes out clean.
8. Cool slightly before slicing. Try it warm with butter or a drizzle of Market honey.

From the Traders’ Bench: Small Twists, Big Flavour

At Queen Vic Market, recipes often begin as conversations, a chat with your favourite trader or a tip shared between stalls. Here are a few local ways to lift your loaf:

• Swap brown sugar for Market honey for gentle sweetness and a golden crust.
• Add roasted nuts from the nut and spice stalls for extra crunch and aroma.
• Stir through chopped dates, figs or pieces of dark chocolate for richness.
• Lay sliced bananas on top before baking for a glossy, caramelised finish.

Every loaf tells its own story. Maybe it’s your child’s favourite snack, your weekend ritual, or a recipe that makes your kitchen smell like home.

A Shared Slice of Melbourne

This banana bread recipe captures the charm of Market baking, simple to make, generous to share and deeply connected to local life.

This season, drop by Queen Victoria Market for ripe bananas, fresh local produce and the friendly chats that come with every visit. Bake your own Market‑fresh banana bread and taste a little of what makes Melbourne feel so connected.