Cafe style banana bread

Never throw out over ripe bananas when you can make this cafe style banana, coconut & sultana bread made with wholemeal flour. I often make it and add seeds, nuts and orange zest to add a little kick. Cinnamon and a dash of ground cloves is also delicious. All you need is a great cup of coffee and it toasted a little. Soooo delicious

Preheat oven to 180C degrees(165 degrees fan-forced)

Grease a 21 cm loaf tin and line it with baking paper


  • 1 cup of mashed bananas (approx 3 ripe, medium-sized bananas)
  • ⅓ cup (60 gms) brown sugar
  • 100 ml extra virgin olive oil
  • 2 whole eggs
  • 15 gm – 1 teaspoon cinnamon
  • 170 gm prunes (seeded and chopped)
  • 240 gm wholemeal Self Raising Flour
  • 50 gm walnuts (roughly chopped)
  • 30 gm slivered almonds and pepitas to top (optional)


In a large bowl combine mashed banana, eggs, olive oil and sugar mix until combined.

In a separate bowl mix together self-raising flour and cinnamon fold through the banana mixture.

Fold through the chopped prunes and pour into the prepared tin.

Scatter the slivered almonds over the cake batter in the tin and bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean