This one-bowl banana bread is easy to make and perfect to enjoy all week long.
4 ripe bananas
1 tsp vanilla extract
2 eggs
½ cup low-fat milk^
2 tbsp canola oil
1 cup self-raising flour*
1 cup wholemeal self-raising flour*
1 tsp ground cinnamon
125g dried pitted dates, roughly chopped
*To make Gluten Free: replace both flours with a gluten-free self-raising flour.
^To make Dairy Free: replace the low-fat milk with your preferred non-dairy calcium fortified alternative, for example, almond milk or soy milk.
1. Pre-heat oven to 190°C (170°C fan-forced) and line a 8cm x 22cm loaf pan with baking paper.
2. Place three of the bananas in a large mixing bowl and mash with a fork. Add in the vanilla, eggs, milk and oil. Mix together to combine.
3. Sift in the both flours and cinnamon. Add in the dates and mix until just combined.
4. Pour the mixture into the prepared loaf pan. Slice the remaining banana in half and press lightly into the top of the mixture.
5. Place in the oven and bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
6. Set aside in pan for 10 minutes to cool. Turn onto a wire rack and cut into 8 slices, then cut each slice in half, making 16 pieces in total.
Serving Suggestion: Enjoy with a fresh piece of fruit like a medium apple, orange or pear.
Storage tips: Refrigerate in an airtight container for up to 3 days. Individual slices can be wrapped and frozen for up to 2 months.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help with mashing the bananas, and measuring and mixing the ingredients together.
When preparing this recipe:
| Serving size: 1 slice (66g) | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 583 | 884 |
| Fat (g) | 3.3 | 4.9 |
| Saturated fat (g) | 0.4 | 0.6 |
| Carbohydrates (g) | 23.0 | 34.9 |
| Sugars (g) | 8.5 | 12.9 |
| Fibre (g) | 2.7 | 4.1 |
| Protein (g) | 3.2 | 4.9 |
| Sodium (mg) | 132 | 201 |
Healthy Eating
