Megan’s banana bread

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Serves: 12

Category: Breads, Scones and Pikelets


  • 1¼ cups self-raising flour
  • ¼ cup wholemeal self-raising flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • 2 ripe bananas, chopped
  • ¾-1 cup fresh blueberries (whole) or
  • strawberries (chopped)
  • 2 medium eggs, lightly beaten
  • ½ cup canola oil
  • 1 cup reduced fat yoghurt



  1. Preheat oven to 180 degrees Celsius
  2. Sift flour, sugar and salt into a large bowl
  3. Add chopped banana and strawberries/blueberries to flour mix, gently combine
  4. In a jug add eggs, oil and yoghurt, use a whisk to combine
  5. Make a well in the centre of the flour mix and add wet mix, gently combine
  6. Grease and line a loaf tin with baking paper; pour batter into prepared tin
  7. Bake for 50-55 minutes or until golden and a skewer inserted into centre of bread comes out clean
  8. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 865.2kJ 939.3kJ
Protein 4.35g 5.1g
Total fat 10.8g 10.5g
Saturated fat 1.1g 1.2g
Carbohydrate 24.6g 26.7g
Sugars 10.6g 11.4g
Dietary Fibre 1.5g 1.66g
Sodium 217.9mg 236.1mg

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