by Bec


  • 3 ripe bananas

  • ¼ cup vegetable oil

  • 2 eggs lightly beaten

  • ? cup milk

  • 1 teaspoon vanilla essences

  • 1 ½ cups wholemeal flour

  • 1 teaspoon baking soda

  • 3 teaspoon Natvia

  • A pinch of salt

  • ¼ cup crushed walnuts

  • ¼ cup raspberries (fresh or frozen)

  • 1 grated apple

  • 1 tablespoon rolled oats


  • 1.

    Mash bananas in bowl. Add oil, eggs, milk and vanilla essences. Mix until combined.

  • 2.

    In a separate bowl, mix flour, baking soda, Natvia and salt. Make well in centre. Add banana mixture to the dry ingredients. Mix until combined.

  • 3.

    Add walnuts, raspberries and apple and mix.

  • 4.

    Pour into lined loaf tin. Sprinkle with rolled oats.

  • 5.

    Bake at 180 deg for 45-50 mins until skewer comes out clean.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 334kj
  • Fat Total 26g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 22g
  • Sugar 8g
  • Sodium 178mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve toasted with vanilla ricotta. The recipe also works without the apple and raspberries for banana bread.

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