Banana bread

Photographer: Kate

A lazy Sunday is more of a dream than a reality in our house, Ada (3) and Sami (10 months) ensure that every Sunday is a wild ride of unpredictable hilarity, but in no uncertain terms does any form of decadent laziness come to mind. A long, intermittent breakfast, nibbling on this hearty banana bread and sipping on a seemingly bottomless coffee while we embrace the madness is the beautiful reality of this stage in our lives for my Husband and I. Just enjoying spending time together on a Sunday with no over zealous expectations is what it’s all about.

This bread is a favourite for both young and old, it’s delicious, hearty and healthy and is super easy to prepare with the aid of a food processor. A light toasting, a slather of butter and a drizzle of maple syrup are essential to make this beautiful loaf a real Sunday treat.


¼ cup milk
¼ cup rice bran oil
½ cup maple syrup
1 tsp vanilla
5 medium ripe bananas
2 cups wholemeal flour, sifted
1 tsp baking soda, sifted
1 tsp baking powder, sifted
1 cup quick cook rolled oats
¼ tsp salt
½ cup sliced almonds
¼ cup chia seeds
¼ cup pumpkin seeds
¼ cup chopped walnuts

Extra sliced almonds for decoration
Butter, sliced banana and maple syrup to serve


1. Preheat oven to 180°C on bake
2. Place in the bowl of a food processor the milk, oil, maple syrup, vanilla and bananas then process until smooth.
3. In a large bowl combine remaining ingredients with the wet ingredients. Take care not to over mix.
4. Pour mix into a greased and lined 10 x 20cm loaf tin and sprinkle with the extra sliced almonds.
5. Bake for around 40 minutes, until golden and a skewer comes out clean.
6. Remove from the oven, cool slightly then tip out onto a cooling rack.
7. Slice, toast, serve and enjoy!