Banana Bread

Updated: Aug 25

Before you throw out a banana because it has turned brown and seems past its eating prime, consider the potential nutritional benefits it provides. A brown banana has a higher level of antioxidants than yellow or green, unripe bananas. It's also easier to digest for people with digestive ailments, including irritable bowel and functional abdominal bloating.

Nutrient Density

A brown, yellow or green banana are all a good source of potassium, vitamin B-6 and fiber. As a banana reaches the brown stage, its concentration of antioxidants increases. Antioxidants are important in helping protect your body against disease-causing inflammation. As bananas turn brown, some of the micronutrients present do diminish. Store ripe bananas in the refrigerator to reduce this loss.

High Sugar

In brown bananas, the resistant starch has almost completely transformed into simple sugars. When you eat a brown banana, you're blood sugar spikes more quickly than it would when you eat a green one. Type-2 diabetics are thus recommended to avoid brown-spotted or fully brown bananas, which are mostly sugar. Less ripe bananas are healthier for people who are trying to cut back on sugar.

Easier Digestion

Because a brown banana is mostly simple sugar, it's easy to digest. People with irritable bowel and other digestive ailments may find brown bananas are more agreeable to their systems. Watch for brown bananas that are too far past their prime. If it smells, is squishy or shows signs of leaking or mold, it's not fit to eat.

Cancer Impact

A Japanese study published in a 2009 issue of "Food Science and Technology Research" determined that the brown spots on bananas produce a substance called Tumor Necrosis Factor, which breaks down abnormal cells -- including those that cause cancer. Brown bananas can't cure cancer, but consuming them might boost your immune function.

We freeze our ripe bananas until we have enough to make this delicious Banana Bread.

Banana Bread

2 cups self-raising flour

1 tsp ground cinnamon

2/3 cup, firmly packed brown sugar

1/2 cup skim milk

2 eggs, lightly whisked

50g butter, melted, cooled

5 overripe medium bananas

1/4 cup flaked almonds

Preheat oven to 180°C. Line the base and sides with non-stick baking paper, allowing it to overhang.

Place 4 bananas in a bowl and mash them gently. Add milk, eggs, melted butter and brown sugar and stir until well combined. Sift flours and cinnamon into the banana mixture and stir to combine.

Spoon the mixture into the prepared pan and smooth the surface. Slice the remaining banana in half lengthways, to decorate the top of the loaf, then sprinkle with flaked almonds.

Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Makes 1 loaf

Notes & tips: This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.

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2026 NSW Australia

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