Café-style banana bread


Active time

15 min

Time Symbol

Total time

1 h 45 min






12 portions


· butter, for greasing, plus extra to serve (optional)
· 90 g walnuts (optional)
· 90 g raw almonds
· 5 bananas, 4 (approx. 450 g) peeled and broken into pieces, 1 cut into halves lengthways
· 3 eggs
· 90 g milk
· 150 g brown sugar (see Tips)
· 180 g extra virgin olive oil
· 120 g wholemeal self-raising flour
· 150 g self-raising flour
· 1 tsp ground cinnamon



1  Preheat oven to 160°C. Grease and line a loaf tin (20 x 10 x 6 cm) with baking paper, extending baking paper over two long sides of loaf tin, and set aside.
2  Place walnuts (optional) into mixing bowl and chop 2 sec/speed 5 or until coarsely chopped. Transfer into a bowl and set aside.
3  Place almonds into mixing bowl and mill 15 sec/speed 9 or until finely ground.
4  Add banana pieces and blend 6 sec/speed 6 or until banana is mashed. Scrape down sides of mixing bowl with spatula.
5  Add eggs, milk, sugar and oil and combine 10 sec/reverse symbol/speed 3. Scrape down sides of mixing bowl
with spatula.
6  Add flours, cinnamon and reserved walnuts (optional) and combine 15 sec/reverse symbol/speed 4. Transfer mixture into prepared loaf tin. Decorate with banana halves and bake for 55 minutes (160°C) or until a skewer inserted into the centre of the loaf comes out clean. Allow loaf to cool in tin for 20 minutes, then transfer onto a wire rack to cool completely. Once cooled, cut into slices and serve with butter (optional).


· You can use your preferred brown sugar in this recipe – either regular brown sugar or a less refined option such as Rapadura sugar (Panela) or coconut sugar.



· Nut free banana bread: Omit walnuts and replace the almonds with an equal quantity of seed mix (such as a mix of sunflower seeds, pepitas and linseeds, milled until finely ground).


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