Our Dietitian’s ISO-baking Banana Bread

26 May Our Dietitian’s ISO-baking Banana Bread

During this time of isolation, who hasn’t been taking up more baking and in particular having a go at making their own bread? Our Glen Iris Dietitian would love to share this very tasty recipe for banana bread. Some of the nutritional benefits of bananas include:  

– Good source of fibre (which keeps us fuller for longer and helps keep your gut healthy)

– Carbohydrates (provides us our body’s preferred source of energy)

– Vitamin C (antioxidant)

– Vitamin B6 (critical role in energy metabolism)

– Potassium (plays a role in muscle contractions and nerve signals) … but they also are delicious baked into a banana bread!


Please note- This is definitely not a ‘healthy’ recipe, but it’s good to have a bit of everything!



  • 4-6 bananas
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 1 cup self-raising flour
  • 1 1/2 cup plain flour
  • 1/2 tsp baking soda
  • 3/4 cup brown sugar
  • 1/4 tsp cinnamon


  1. Preheat oven to 220 (Degrees C)
  2. Prepare your tin (either a bread tin or muffin tins) by spraying with oil, lightly coating with butter, or lining with baking paper
  3. Mash bananas in bowl
  4. Add vegetable oil, milk, eggs, salt, and vanilla. Mix!
  5. In a seperate bowl, add both flours, baking soda, brown sugar, and cinnamon
  6. Create a well in the second bowl containing dry ingredients, then add wet ingredients in and mix
  7. Pour into prepare tin
  8. Place tin in the oven and reduce heat to 190
  9. Cook for 25-30 minutes, or until skewer comes out clean
  10. Cool for 5-10 minutes



You can also get creative by adding in other ingredients after Step 6

  • Georgia adds dark chocolate chips
  • Alex adds raspberries and white chocolate
  • You could also add coconut, walnuts, or any nuts or seeds