Nancy’s Banana Bread
Special Notes: This Banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in airtight container, then label, date and freeze for up to 1 month. Place in fridge overnight to thaw.
Recipe type: Cake
  • 1 ¾ cups self-raising flour
  • ¼ cup plain flour
  • 1 tsp ground cinnamon
  • ⅔ cup, firmly packed brown sugar
  • ½ cup reduced fat milk
  • 2 eggs, lightly whisked
  • 50g butter, melted, cooled
  • 2 overripe medium bananas, mashed
  1. Preheat oven to 180°C.
  2. Brush an 11x21cm (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.
  3. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until just combined. Add the banana in a medium bowl, and stir until just combined. Spoon the mixture into prepared pan and smooth the surface.
  4. Bake in preheated oven for 45-50mins or until skewer inserted into the centre comes out clean. Remove from the oven and set aside in the pan for 5 minutes. Turn onto wire rack to cool completely. Cut into slices to serves.
Recipe by Harvest Hub at