Banana bread

Banana bread is a great way to use overripe bananas. It is perfect for a lunch box snack for the kids.

Ready in

1 hour 10 mins

Serving size

Makes 1 loaf


  • 5 tbsp (75 ml) sunflower oil
  • ½ cup (125 ml) sugar
  • 2 eggs, beaten
  • 1 tsp (5 ml) vanilla essence
  • 4 ripe bananas, mashed
  • ½ tsp (2,5 ml) bicarbonate of soda
  • ¾ cup (180 ml) lukewarm low-fat milk
  • 1½ cups (375 ml) cake flour
  • ½ cup (125 ml) wholewheat flour
  • ½ tsp (2,5 ml) baking powder


  1. Preheat oven to 180 °C. Lightly grease a 1,5 litre bread tin.
  2. Beat the oil, sugar, eggs and vanilla and stir in bananas.
  3. Dissolve bicarb in milk and stir into the egg mixture.
  4. Place the dry ingredients in a large mixing bowl and stir in the egg mixture.
  5. Spoon batter into the bread tin and bake for about 40 minutes or until a skewer comes out clean. Allow to cool on a cooling rack.


  1. Add 1 tsp ground nutmeg and 1 tbsp ground cinnamon or mixed spice to the batter.

This recipe is from Cooking from the heart, 1st edition

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Banana bread video