Isolation Eats: Alexandra Feswick's Banana Bread

Join the legions of people on social media who have started baking up a storm in quarantine, with a banana bread recipe from the Drake Devonshire's Alexandra Feswick.

Serves 4

Preparation time 30 minutes

Cooking time 45 minutes

In our new series, Isolation Eats, we ask chefs and bartenders around the city what they're making and shaking in quarantine. Alexandra Feswick, executive chef at the Drake Devonshire in P.E.C., shows us how to use up those bananas that are about to go bad in a soothing baking recipe that everybody needs right now. 

"This recipe is perfect for time inside with your family – the loaves are freezable and generally have a long shelf life, and are made with bananas that are otherwise going bad and you can use any kind of juice (I have tested!). You can also have fun with it and make it look fancy with a few things from the fridge and pantry, like jam (I had raspberry, but literally any other kind would be great too) or nuts or granola you may have.” – Alexandra Feswick.


For the bread:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup canola oil
  • ¼ cup juice (I suggest orange or cider!)
  • 3 medium bananas

For the frosting:

  • equal parts butter and cream cheese at room temperature
  • equal quantity of icing sugar
  • vanilla (approx. 1 tsp, or to taste)


For the bread:

  1. In a large bowl mix together flour, sugar, baking soda, salt, cinnamon and set aside.
  2. In a medium sized bowl mix together eggs, oil, vanilla, juice.
  3. Add mashed banana and mix until well combined.
  4. Add the wet mixture to the dry mixture using a wooden spoon and mix.
  5. In a standard sized loaf pan, run the sides with additional soft butter.
  6. Pour mixture into loaf pan (make sure the mixture doesn’t fill the pan more then halfway).
  7. Bake for 35-45 minutes at 350 F, until golden brown and the tip of a knife comes clean from the centre of the bread.
  8. Let cool completely before removing from the pan.
  9. Decorate with jam, frosting and granola for fun (frosting recipe below!)

For the frosting:

  1. In a stand up mixer (or with electric beater) whip butter and cream cheese until fluffy (approx. 2 min).
  2. Add icing sugar in two equal parts, combining well.
  3. Whip on high for approx. 30 seconds until fluffy.
  4. Serve! Frosting will keep in the fridge for 3-4 days.