Banana bread lamingtons


Get into the Australia Day spirit with a tasty twist on a fan favourite.

Serves: 24 | Prep: 30 mins | Cook: 35 mins


  • 2 2/3 cups self-raising flour
  • 1 tsp ground cinnamon
  • 3/4 cup brown sugar
  • 3 large ripe Cavendish bananas, coarsely mashed
  • 125g butter, melted
  • 3 eggs, lightly beaten
  • 3/4 cup milk
  • 4 cups desiccated coconut

For the chocolate icing

  • 6 cups icing sugar mixture
  • 1 cup cocoa powder
  • 1 1/2 cups boiling water


  • Preheat oven 180°C fan forced. Grease and line a 4cm deep; 18 x 29.5cm (base) slab pan.
  • Sift flour and cinnamon together into a large bowl. Stir in sugar. Combine banana, butter, eggs and milk in a jug, then pour into flour mixture. Stir gently until just combined. Spoon into pan, smooth the top. Bake for 30-35 minutes, until cooked and a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes. Lift onto a wire rack to cool completely. Trim the edges then cut into 24 x 4cm squares.
  • For the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the water and stir until smooth. Dip one piece of banana bread at a time into the warm icing to coat. Allow excess to drip back into the bowl. Roll in the coconut. Place onto a tray to set. Repeat with the remaining banana bread, icing and coconut.

Recipe courtesy of Australian Bananas |

More stories: