Banana Bread

Banana Bread

A perfect rich, fragrant and nutritious snack, quick and easy to make. It’s a way to use those ripe bananas that often are left alone in your fruits basket.

Serves:  12 portions

Dietary: Vegetarian, Egg Free

Contains: Wheat and gluten (flour, baking powder), nuts (pecans), milk (milk, chocolate chips)

Preparation time: 10 minutes

Cooking time: 45 minutes



3 big ripe bananas (1 is for decoration)
300 g flour*
100 g pecan nuts
60 g cane sugar or white sugar
16 g baking powder
120 g milk or dairy unsweetened alternative drinks
60 g olive oil
a pinch of salt
chocolate chips
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon



  1. Preheat the oven to 180o C.
  2. Mix together the dried ingredients (flour, sugar, baking powder, nutmeg, cinnamon and salt).
  3. In a bowl mash 2 bananas with a fork and add the milk and olive oil.  Whisk well.
  4. Add the mix of dried ingredients to the banana dough and mix well.
  5. Cut the last banana in two slices.
  6. Pour the dough into a loaf pan mould, previously greased with butter.
  7. Add the chocolate chips on top and the two slices of the banana.
  8. Bake for around 45 minutes at 180o C.


This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist


Nutrition Information

Per serving:
Total calories: 262 kcal
Fat: 9.9 g 
Saturated Fat: 1.8 g
Carbohydrate: 37 g
Total sugar: 12 g
Free sugar: 5 g
Fibre: 2.4 g
Protein: 4.7 g
Salt: 0.66 g


Nutrition Facts

This version has a reduced content of sugar thanks to the extra ripe bananas used. Bananas are a great source of the mineral potassium (one medium-size banana has around 422 mg of potassium) that helps muscles to contract and maintains fluids level in our body.



  • Gluten-free version: substitute wheat flour with rice flour or any certified gluten-free flour and use gluten-free baking powder.
  • Vegan version: substitute dairy milk with rice/almond/soy milk and use dark chocolate chips without milk.




©  2020 The Caroline Walker Trust