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Banana Bread

Serves 10


  • 3 (400g peeled) very ripe bananas, mashed
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla essence
  • 60g Australian reduced fat dairy spread, melted
  • 2 eggs, beaten
  • 1/2 cup Australian reduced fat milk
  • 1 3/4 cups wholemeal self-raising flour
  • 2 teaspoons mixed spice
  • 1/2 teaspoon bicarbonate soda
  • 1/2 cup rolled oats
  • 1 tablespoon rolled oats, extra, for sprinkling
Download Recipe (PDF)


  1. 1. Mix bananas, sugar, vanilla, dairy spread, eggs and milk in a large bowl.
  2. 2. In another bowl sift together flour, spice, and bicarbonate soda and stir in the oats. Gently fold in the wet ingredients until combined, taking care not to over mix.
  3. 3. Pour batter into a lightly greased 21x11cm loaf pan. Sprinkle with extra oats and then bake at 180C for 55-60 minutes or until a skewer comes out clean.
  4. 4. Cool on a wire rack. Slice and serve spread with reduced fat ricotta or cream cheese and drizzled with a little honey if desired.

Tips / Handy Hints

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.

Nutritional Information

Nutrients per serve:
Energy (kj) 862
Protein (g) 6.1
Fat, Total (g) 5.6
Saturated (g) 2
Carbohydrates (g) 30.9
Sugars (g) 11.7
Dietry Fibre (g) 3.9
Sodium (mg) 248
Calcium (mg) 49
Iron (mg) 1


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