Banana bread

Use up your old bananas in this oil free banana cake – the six bananas means there is no need for any butter or oil!

Preparation & Cooking time: 1 hour 20 minutes
Difficulty: Easy
Servings: Makes 1 loaf


200 g | 1 ¾ cups plain (all purpose) flour
2 tsp baking powder
1 pinch salt
1 tsp ground cinnamon
50 g | ½ cup chopped walnuts
6 over ripe black bananas
1 zucchini, peeled and grated
2 large eggs, beaten


1 Heat the oven to 180°C (160° fan). Grease a 1kg loaf tin.

2 Place all the dry ingredients in a mixing bowl and stir to combine.

3 Mash the bananas and stir into the eggs with the zucchini .

4 Gently fold the banana and egg mixture into the dry ingredients until blended.

5 Pour into the tin and bake for 45-60 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.


Leftovers: Banana bread can be frozen. Freeze in individual slices in zip lock bags ready to add to lunchboxes.