Simple and nutritious banana bread. A great way to use old bananas.
5 from 1 vote

Prep time : 15 minutes
Cook time : 50 minutes
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Nutritional Info
Hemp + Wattleseed Banana Bread


  • Melted butter or vegan equivalent to grease pan
  • 1 ¾ cups Self raising flour
  • ¼ cup Plain flour
  • ½ cup Balance (Hemp seed + Wattleseed)
  • 1 tbsp Balance (Hemp seed + Wattleseed) for sprinkling on top
  • 1 tsp Ground cinnamon
  • cup Brown sugar
  • 2 Bananas (mashed) the riper the better
  • 2 Eggs (lightly beaten) (use egg substitute powder or an extra banana for vegan)
  • ½ cup Milk, soy milk or almond milk
  • 50 g Butter (melted)


  • Preheat oven to 180°C.
  • Lightly grease an 11 x 21cm loaf pan with butter or vegan equivalent. Line the pan with one piece of non-stick baking paper, allowing it to overhang to make it easier to remove from pan.
  • Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Add the eggs, milk, and melted butter, and stir until well combined.
  • Mash bananas and add them to to the flour mixture and stir until just combined. 
  • Spoon the mixture into the prepared pan and smooth the surface.
  • Bake for 10 mins, remove and sprikle with 1 tbsp Balance (Hemp seed + Wattleseed)
  • Bake for a further 35-40 minutes or until a skewer inserted into the middle comes out clean.
  • Remove from over and allow to cool in the pan for 5 mins, then remove from pan and place on a wire rack and allow to cool completely.