Banana bread

Use up your old bananas in this oil free banana cake – the six bananas means there is no need for any butter or oil!
Minutes preparation and cooking
1 loaf
Degree of difficulty

Banana bread recipe


200 g | 1 ¾ cups plain (all purpose) flour
2 tsp baking powder
1 pinch salt
1 tsp ground cinnamon
50 g | ½ cup chopped walnuts
6 over ripe black bananas
1 zucchini, peeled and grated
2 large eggs, beaten


  1. Heat the oven to 180°C (160° fan). Grease a 1kg loaf tin.
  2. Place all the dry ingredients in a mixing bowl and stir to combine.
  3. Mash the bananas and stir into the eggs with the zucchini .
  4. Gently fold the banana and egg mixture into the dry ingredients until blended.
  5. Pour into the tin and bake for 45-60 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Leftovers: Banana bread can be frozen. Freeze in individual slices in zip lock bags ready to add to lunchboxes.

Tip: If using fresh berries, wash just before using them to avoid mould growth from the extra moisture.

Leftovers: Grill any leftover slices of banana bread and top with ricotta and fresh berries for a delicious breakfast.

Variation: Remove the nuts for a smoother consistency.


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