Banana loaf
Preparation time:
Recipe highlights Serves: 10
- Suitable to freeze
- Store in airtight container
- Dairy free
- Vegetarian
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Ingredients
- 3 ripe bananas, mashed
2 eggs, beaten
1/3 cup brown sugar
2 cups wholemeal self-raising flour, sifted
1/2 cup chopped walnuts
Cooking method
-
1. Combine mashed banana with eggs, add brown sugar and mix well. Gradually blend in flour and walnuts. Line a 10x20cm loaf tin with baking paper and spoon in mixture.
2. Bake in oven at 180C for 50-60 minutes or until a skewer inserted in the centre of the bread comes out clean.
3. Cool on a wire rack.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 104.65g | 100.00g |
| Energy (kJ) | 1203.68kJ | 1150.19kJ |
| Protein (g) | 8.78g | 8.39g |
| Total fat (g) | 6.48g | 6.20g |
| - Saturated fat (g) | 0.74g | 0.71g |
| - Polyunsaturated fat (g) | 3.74g | 3.57g |
| - Monounsaturated fat (g) | 1.30g | 1.24g |
| Cholesterol (mg) | 37.50mg | 35.83mg |
| Carbohydrate-available (g) | 44.79g | 42.80g |
| CarbohydrateSE (g) | 44.79g | 42.80g |
| - Sugars (g) | 13.47g | 12.87g |
| Water (g) | 36.50g | 34.88g |
| Dietary fibre (g) | 6.67g | 6.38g |
| Thiamin (mg) | 0.25mg | 0.24mg |
| Riboflavin (mg) | 0.14mg | 0.13mg |
| Niacin (mg) | 2.96mg | 2.83mg |
| Niacin equivalents (mg) | 4.79mg | 4.58mg |
| Vitamin C (mg) | 3.64mg | 3.47mg |
| Total folate (ug) | 41.83ug | 39.97ug |
| Total vitamin A equivalents (ug) | 20.19ug | 19.30ug |
| Retinol (ug) | 16.00ug | 15.29ug |
| Beta carotene equivalents (ug) | 24.06ug | 22.99ug |
| Sodium (mg) | 345.47mg | 330.12mg |
| Potassium (mg) | 325.38mg | 310.92mg |
| Magnesium (mg) | 68.96mg | 65.90mg |
| Calcium (mg) | 57.07mg | 54.53mg |
| Phosphorus (mg) | 481.27mg | 459.89mg |
| Iron (mg) | 2.07mg | 1.97mg |
| Zinc (mg) | 0.96mg | 0.92mg |
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Recipe publication date on: 12/14/2007
Last reviewed on: 04/07/2013
