15 min prep time
45 min cooking
255 Cal / serve
A healthy take on the usually not so healthy banana bread. This family favourite is sure to keep everyone happy. Using wholemeal flour, oats and lots of fresh banana mean this version of an old classic is low calorie, low fat and low GI! This will keep in the fridge for yummy breakfasts and kids lunch boxes. This easy recipe is simple to prepare and cooks in 45 minutes. You could try the same recipe in muffin tins for an even easier breakfast on the go. Our members love this delicious and healthy breakfast treat.
- 125g Rolled Oats
- 3 Cups Self Raising Wholemeal Flour (450g)
- 2 Teaspoons Baking Powder (7g)
- 135g Brown Sugar
- 3 Banana (303g)
- 150g Butter, No Added Salt, melted
- 1 1/2 Cups Low Fat Milk (375g)
- 2 Teaspoons Vanilla Essence (10g)
- Preheat oven to 180 C. Lightly spray two 17.5cm x 8.5cm (base measurement) loaf tins with olive oil spray. Line bases with non-stick baking paper.
- Combine oats, flour, baking powder and sugar in a large bowl. Make a well in the centre. Mash bananas until almost smooth. Add banana, butter, milk and vanilla essence to dry ingredients. Fold together until evenly combined; do not overbeat.
- Divide mixture between lined pans. Bake for 40-45 minutes or until a skewer inserted into centre comes out clean. Leave in tins for 10 minutes before transferring to a wire rack to cool.
- Cut banana bread into slices to serve.
- A light spray of oil just helps to hold the paper in place while you put the mixture into the tin.
- To store, wrap any uneaten slices in plastic wrap and freeze.
- Member recipes are submitted and checked to make sure they tick all the boxes in terms of health, nutrition, calories and taste.