Banana bread

This recipe can help you use up left over bananas at the end of the week.
Download Recipe
Loaf of banana bread with a slice cut off the end
V Vegetarian SF Soy free NF Nut free FS Fish and shellfish free Snack
Ingredients
Serves
people
Method
  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.
  4. Stir in the mashed banana.
  5. In a separate bowl, combine milk, eggs, oil and vanilla essence.
  6. Add the liquid to the flour mixture and fold to combine. Do not over mix.
  7. Spoon the mixture into a prepared loaf tin.
  8. Bake for 40 to 45 minutes until cooked and brown on top.


Recipe tips

  • Spread with ricotta cheese and serve with chopped fruit.
  • 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/wheat free option, replace all flour with gluten free self raising flour.

Each serve provides

Food group Children’s serves
Fruit ¼ children’s serve
Grains (flour) ¾ children’s serve
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.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Allergy friendly recipes

Early childhood services OSHC Allergy Friendly +1
Magarina firinda (Cypriot beef pasta bake)
SF NF LF GF EF DF
Health services Workplaces & Tertiary education Sport & recreation Allergy Friendly +1
Sweet potato wedges
V NF +1 g Best choice
Health services Workplaces & Tertiary education Sport & recreation Main meal +1
Moroccan pulled lamb
GF EF +1 g Best choice
Health services Workplaces & Tertiary education Sport & recreation Main meal +1
Healthy fried rice
V DF g Best choice
Early childhood services OSHC Snack +1
Allergy friendly vegetable pikelets
DF V SF NF LF GF +3
Early childhood services OSHC Snack +1
Allergy friendly rice pudding
FOD EF DF V SF NF +2

Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
Nutrition Australia and Victoria State Government logos