Banana bread

Our Banana Bread recipe, is a great way to up your daily fruit intake whilst also feeling like you’re indulging yourself with a treat. According to the Heart Foundation, less than 10% of us in Australia eat the right amount. Fruit and vegetables contain lots of fibre, vitamins, minerals and antioxidants – necessary for our daily health. It’s recommended that we aim to eat at least five serves of vegetables and two serves of fruit every single day.

We call banana bread, bread – but really it’s more like cake! Cake that’s good for you? Yes please!

Bananas are a great source of Vitamin B6, Fiber, Potassium, Magnesium, Vitamin C and Manganese. You can also add in other fruits such as berries to turn things up a notch. And new Harvard studies also show that eating more blueberries (and strawberries) may be a tasty way to protect your heart and linked to lowered heart disease.


  • 300g melted butter
  • 350g brown sugar
  • 2 tsp vanilla bean paste
  • 1kg over-ripe bananas
  • 4 eggs
  • 500g plain flour, sifted
  • 2 tsp baking soda
  • 2 tsp bicarb soda
  • 250g golden syrup
  • 185ml vegetable oil

This recipe is designed for a bread loaf sized baking tray and makes 10 cafe sized portions. If you have a baking tray half the size, feel free to halve the recipe. Remember as well, that everyone’s home oven is different. It’s always a good idea to check your bake after 30 mins to be cautious. Just don’t open the oven door if you can avoid it as this will cause the bread to sink in the middle.


  1. Preheat oven to 160 degrees centigrade
  2. Whisk eggs until fluffy
  3. Melt the butter in a saucepan
  4. Sift the flour, bi-carb soda and baking soda into a large mixing bowl
  5. Add the remaining ingredients apart from the banana and mix until smooth.
  6. Add your squashed banana and mix thoroughly.
    Tip: I like to heat the banana up in a pot on low heat. I find this helps get the right texture for the banana without blending it. It becomes very glossy and like a textured puree.
  7. Cook in the oven at 160 for 70 minutes and then check to see if it’s done. Banana bread should be slightly wet in the middle when testing. Depending on the oven, you may need to give it another 10 minutes or let it sit in the oven once you’ve turned the heat off until it’s ready.
  8. Let the banana bread cool for an hour before eating.