Summer berry banana bread

Make the most of those summer berries by adding to a banana bread for a delicious afternoon treat.
Minutes preparation and cooking
Degree of difficulty

Summer berry banana bread


2 eggs, lightly whisked
1 cup caster sugar
⅓ cup canola oil
½ cup natural yoghurt
½ cup almonds
1 cup walnuts
2 tsp vanilla essence
3 large ripe bananas, mashed
1¾ cup plain flour
¼ teaspoon salt
1 tsp bicarbonate soda
1 tsp cinnamon
1 cup fresh (or frozen) mixed berries


  1. Preheat oven to 160°C and grease a large loaf pan.
  2. Beat eggs and sugar with beaters on medium speed for 10 minutes or until thick and pale. Reduce the speed to low and add oil slowly. 
  3. Once combined, remove beaters and mix in yoghurt, almonds, walnuts, vanilla and bananas and mix to combine.
  4. In a separate bowl, sift flour, salt, bicarbonate soda and cinnamon together and combine into the wet mixture until well combined. Add berries; be careful not to over-mix as this will discolour the mixture. Pour mixture into prepared pan and bake for 60–70 minutes or until golden and cooked through.

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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