Banana bread



1 loaf
(serves 12)

2 loaves
(serves 24)

Very ripe bananas



White self-raising flour

1 cup (150g)

2 cups (300g)

Wholemeal self-raising flour

1 cup (150g)

2 cups (300g)

Brown sugar

¼ cup (60g)

½ cup (120g)

Cinnamon, ground

1 teaspoon

2 teaspoons


½ cup (125mL)

1 cup (250mL)

Eggs, lightly beaten



Canola or vegetable oil

¼ cup (60mL)

½ cup (120mL)

Vanilla essence 1 teaspoon 2 teaspoons


  1. Preheat oven to 200°C.
  2. Mash bananas with a fork.
  3. In a large bowl, sift the flours with the sugar and cinnamon. Stir in the mashed banana.
  4. In a separate bowl, combine milk, eggs, oil and vanilla essence.
  5. Add the liquid to the flour mixture and fold to combine. Do not over mix.
  6. Spoon the mixture into a prepared loaf tin.
  7. Bake for 40 to 45 minutes until cooked and brown on top.


Each serve provides

  • 1/4 children’s serve of fruit*
  • 3/4 children’s serve of grain (flour)**


Allergy modifications

  • For a milk free option, substitute the milk with an equal measure of calcium fortified soy or rice milk.
  • For an egg free option, replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water.
  • For a gluten and wheat free option, replace all flour with gluten free self raising flour.



  • Spread with ricotta cheese and serve with chopped fruit.


* One children’s serve of fruit is equal to half a serve in the Australian Dietary Guidelines.
** One children’s serve of (grain) cereal foods is equal to one serve in the Australian Dietary Guidelines.

Recipe reproduced with permission from Nutrition Australia.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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