Healthy banana and berry bread

Healthy banana and berry bread


3 overripe lunch box size bananas, mashed
¼ cup Low GI (logical) sugar
½ cup natural yoghurt
2 eggs
½ cup reduced-fat milk or buttermilk
1 tbs olive oil or rice bran oil
1½ cups wholemeal self-raising flour
1 teaspoon of cinnamon
¾ cup fresh or frozen blueberries/raspberries or a mix


Store in sealed container for 3 days.
Suitable to freeze, slice and freeze portions for school lunches or snacks on the go.
Serve a slice with custard for a warm dessert or with yoghurt for a cold dessert.
Slice whole cake and arrange on rectangle plate, freeze, handy for when friends or family drop by.


Preheat oven to 180°C.
Line loaf pan with non-stick baking paper.
Combine the mashed banana, sugar, yoghurt, eggs, milk and oil in a large bowl.
Sift over the flour and cinnamon. Add the husks from the sieve.
Fold mixture until just combined.
Add the berries and gently fold.
Place mixture into loaf pan and smooth the top.
Bake in oven for 60 minutes or until a skewer inserted into the centre comes out clean. Leave in loaf pan for 10 minutes.
Transfer onto a wire rack to
cool completely.
Cut into slices to serve.

Nutritional Info