The best recipes are the ones you can make without thinking. These recipes are surrounded by memories, and usually they’re passed down to us in a warm kitchen, by a warm heart – by your mum.

Zoe Condon has been cooking her mum’s classic Banana Bread recipe since forever. 

“We have a photocopy of the original recipe, it’s that old,” said Zoe, senior community manager for the Coca-Cola social centre. “Mum’s been cooking it for as long as I remember. I’ve made it so many times I know it off by heart.”

 Growing up in Dubbo, NSW, baking was both economical and a source of fun for Zoe, who describes Australia as a nation of home cooks. “It’s part of how we spent our time – it was a bonding thing,” she explained. ‘Whether it was helping mum, or having a friend over and making chocolate crackles.”

“It why TV shows are full of talented home cooks who’ve been doing it for years – we like a simple recipe, done well.”

Despite Zoe’s banana bread recipe being a simple one, its creamy caramel icing makes it much more fancy than the average slice. 

“It was always a special occasion thing when we were growing up,” said Zoe. “The last time I made it was to celebrate moving house. I had my family over for a house-warming, and busted out the banana bread with coffee. I highly recommend trying it!”

Here’s Zoe’s recipe – we recommend melting your mum’s heart with it this Sunday.

You'll need

Cake Mix

  • 125g Butter
  •  3/4 Cup Brown Sugar
  • 2 Eggs
  • 1 Cup Mashed Banana (I used 3 x large)
  • 1 1/2 Cups of Self Raising Flour
  • 1 Tsp Bicarb of Soda
  • 3/4 Cup Sour Cream
  • 1 Tbs Milk
Caramel Frosting 

  • 60g Butter
  • 1/2 Cup Brown Sugar
  •  2 Tbs Sour Cream
  • 1 1/2 Cups Icing Sugar


For the Cake

  1. Grease your pan (loaf or round both work well) and pre-heat your oven to 180 degrees
  2. Cream butter and sugar together with electric beaters until light and fluffy
  3. Add your eggs in to the mix (one at a time) and beat until well combined
  4. Fold in mashed bananas
  5. Fold in half of the sifted dry ingredients (flour and bicarb soda) with half the sour cream and milk, mix until combined
  6. Fold in remaining dry ingredients and sour cream and milk, mix until smooth
  7. Pour in to tin (this is the point that you lick the beaters and fight your kids/husband/dog for the bowl!)
  8. Bake for approx 50-60 minutes (depending on your cake tin)
For the Caramel Frosting

  1. Melt butter and sugar in saucepan, stir constantly without boiling over low heat for approx 2 minutes
  2. Add sour cream and bring to the boil
  3. Remove from heat and add in sifted icing sugar, stir until smooth
  4. Leave icing mixture in bowl, it will thicken and will be ready to use
Serves 15. Nutrition information per serve: Energy: 1350kJ / Protein: 3.1g / Total Fat: 16.6g / Saturated Fat: 10.4g / Carbohydrate: 41.3g / Sugars: 30.6g / Fibre: 1.0g / Sodium: 437mg