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0:15 Prep
0:50 Cook
10 Servings
Capable cooks

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Get your tastebuds buzzing for this for this best banana bread recipe - simply make, bake and watch it go!

Featured in Pregnancy, Kids snacks

Ingredients

Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 teaspoon ground cinnamon
140g (2/3 cup, firmly packed) CSR Brown Sugar
2 overripe medium bananas, mashed
2 eggs, lightly whisked
125ml (1/2 cup) skim milk
50g butter, melted, cooled

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Method

Step 1

Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Step 2

Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Mash bananas in a medium bowl. Add the eggs, milk, and melted butter, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
Step 3

Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Nutrition

965 kj
Energy
5.5g
Fat Total
3g
Saturated Fat
2g
Fibre
5g
Protein
41g
Carbs (total)

All nutrition values are per serve

Notes

Storage: This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.