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Banana Bread

Goes great with Flora spread
  • 1 hour 20 minutes
  • Preparation time20 minutes
  • 12 portions
recipe image Banana Bread


  • 3/4 cup plain flour
  • 3/4 cup wholemeal plain flour
  • 1/2 cup ground natural almonds
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2/3 cup caster sugar

Nutrition Facts

Energy (kcal)137 kcal
Energy (kJ)572 kJ
Protein (g)3.2 g
Carbohydrate incl. fibre (g)24.8 g
Carbohydrate excl. fibre (g)22.9 g
Sugar (g)11.4 g
Fibre (g)1.9 g
Fat (g)3.4 g
Saturated fat (g)0.3 g
Unsaturated fat (g)2.8 g
Monounsaturated fat (g)2.0 g
Polyunsaturated fat (g)0.9 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)113 mg
Salt (g)0.28 g
Vitamin A (IU)1 IU
Vitamin C (mg)0.0 mg
Calcium (mg)77 mg
Iron (mg)0.71 mg
Potassium (mg)83 mg


Preparation (for 12 portions) for banana bread
  1. Preheat the oven to 150°C and grease a 19 x 9cm loaf tin.
  2. Place flours, almonds, baking powder, bicarb and caster sugar into the bowl of a mixer such as a Kenwood or Kitchenaid. Mix on low speed for about 1 minute, to combine. If using a hand beater, mix the dry ingredients using a wire whisk until evenly blended.
  3. Add eggs, vanilla and melted Flora. Beat on medium speed for 3 minutes. Remove bowl from mixer and fold in milk and bananas by hand.
  4. Pour into the prepared tin and bake for 1 hour, or until a skewer inserted in the centre comes out cleanly. Cool in the tin. Keeps for up to 1 week in the fridge, freezes beautifully. Great toasted.