Mother’s Day is on 10 May, and while flowers are always appreciated, they don’t last very long.
Breakfast in bed is lovely, but let’s be honest, it’s often more crumbs than craft.
This year, why not go a little further. Something thoughtful, homemade, and just indulgent enough to feel like a real treat.
Because if there’s one thing most moms won’t ask for (but absolutely deserve), it’s someone else taking the time to do something just for them.
Enter: banana bread, but not as you know it.
Warm, soft, and topped with a buttery crumble and a rich miso caramel, this is the kind of bake that feels familiar but just a little more special. The kind of thing you slice generously, serve slowly, and enjoy together.
Fortunately, you don’t have to figure it out alone. Executive Chef Andre Hill from Radisson RED Waterfront has shared his go-to recipe to help you pull it off at home.
“Food has a way of saying the things we don’t always put into words,” says Hill. “Mother’s Day is about showing appreciation, and something homemade always carries that extra bit of meaning.”
And if baking isn’t your strong suit? There’s always the option to leave it to the professionals and enjoy the experience at the hotel instead, no dishes, no stress.
But if you’re ready to roll up your sleeves, this one’s worth it.
Chef Andre Hill’s Banana Bread with Crumble and Miso Caramel
Banana Bread
Ingredients:
- 1.2kg cake flour
- 10g baking powder
- 20g bicarb
- 10g salt
- 340g eggs
- 200ml milk
- 420g vegetable oil
- 1.9kg banana
- 600g white sugar
- 10ml vinegar
Crumble
- 60g oats
- 100g cake flour
- 100g butter
- 100g white sugar
- 5g salt
Method:
- Smash or mix the banana until smooth, then add eggs, oil, sugar and salt. Mix well.
- Add flour, bicarb and baking powder, and combine thoroughly.
- Add milk and mix.
- Add vinegar and mix again.
- Divide mixture into bread tins (650g for small tins, 900g for larger tins).
- Mix crumble ingredients together (softened butter makes this easier) and sprinkle evenly on top.
- Bake at 165°C for 45 minutes.
- Allow to cool on a rack before slicing.
Miso Caramel
Ingredients:
- 500g sugar
- 50ml water
- 20g glucose
- 70ml oil
- 200g oat milk
- 80g miso
- Pinch of Maldon salt
Method:
- Place sugar, water and glucose in a pot.
- Heat gently until caramelised, brushing the sides with water to prevent crystallisation.
- Once caramelised, carefully add oat milk, then oil and salt. Mix until smooth.
To serve
Slice a generous piece of banana bread, top with caramelised banana (pan-fried or lightly torched), drizzle over the miso caramel, and finish with berries or anything you love.
Serve it warm. Preferably with mom sitting down and not lifting a finger.
