So welcome to the very first recipe blog from the velveteen rabbit family!

We’ve been in hospitality for over 40 years between us. In that time, we’ve collected some awesome recipes (we’ve also collected some absolute duds) we started writing them down, and in some cases, illustrating them. we’ve tried them all, and some of them manage to make it on to our menu and into our counter. And we thought we might just like to share some of that with you.

A million years ago, I left the soggy shores of England to go to Sydney, Australia. A right of passage for a lot of young people now. There, I trained as a barista in two different coffee shops. It was ingrained in to me that:

  1. Coffee is life
  2. English coffee is unashamedly shit

When we opened the bistro in Great Ayton, I was determined not to make no.2 a reality.

I also learned that banana bread is epic. It’s even better toasted and buttered. Salted butter, mind. There was often banana bread bake offs to see who could come up with the best. The recipe that I, quite frankly, stole is still the one I use today. I mix it up with added chocolate, raspberry and pear and, in the winter, apple and cinnamon. We make it in huge 5lb tins. A little unnecessary, unless you love it.

We love ours lightly toasted and lavishly buttered!

You will need:

  • A 2lb loaf tin

  • Silicone paper or baking parchment

  • A hand or stand mixer or a strong arm

  • Foil – big enough to cover the top of your tin with a fold down the middle


All of the measurements are in cups (sorry, I blame the Aussies)

  • 1 x cup vegetable oil plus a bit extra for oiling

  • 2 & 1/4 cups caster sugar

  • 1/2 cup milk or dairy alternative (we use a good barista oat milk)

  • 2 eggs

  • 1 teaspoon of vanilla essence

  • Pinch of salt

  • 4 x cups plain flour

  • 2 teaspoons baking soda

  • 4 x really manky bananas – the blacker and mushier they better

  • 100g of really nice dark chocolate buttons. Coat these in some plain flour before adding


Line your baking tin with paper – we find an oil spray helps it stick and stops it from moving around and getting caught in the batter.

Pre hear your oven to 160 degrees Celsius (fan forced) Add the oil, sugar and milk to a bowl and whisk for 5 minutes on medium until nice and smooth and creamy.

Add the eggs, vanilla, salt and bananas. Whisk again until incorporated. Sieve the plain flour and baking soda into the mix and whisk briefly. Fold in the chocolate buttons, walnuts or whatever else you are throwing in there – go wild!

Tip your mix into your tin. Lightly oil your foil. Put a fold in the middle – so when the bread rises it has somewhere to go. Place it over the top of your tin. Pop it on a baking tray and place in the centre of your oven and bake for an hour and a half. Check after an hour by removing and placing a skewer in the centre. If it comes out clean, it’s done!


Bake Banana Bread with The Velveteen Rabbit Recipe!
Bake Banana Bread with The Velveteen Rabbit Recipe!