This recipe was developed for school canteens, but is suitable for home use. This banana bread is higher in fibre and lower in fat and sugar than most recipes for banana bread, but still very delicious and moist!
This loaf can be frozen whole, or in individually wrapped slices then defrosted at room temperature as required.
Banana bread is best eaten on the day it is made, after this it can be frozen or kept for an extra day in an airtight container. To freshen, warm slices in a toaster or microwave.
Add a handful of sultanas to the mixture in Step 2 for added sweetness and moisture.
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