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Banana bread

Serves   8
Prep time: 20 mins
Cooking time: 50 mins

Packed with natural wheat bran fibre, adding a little All-Bran® to your favourite recipes is an easy way to help get the fibre you need, deliciously. Just one tablespoon of All-Bran® Original provides 7% of your daily fibre needs. With these recipes you’ll see just how versatile this simple breakfast cereal can be.

*One 45g serve of All-Bran® Original provides 42% of your daily fibre needs.
© 2017 Kellogg Company. ® Registered trade marks Kellogg (Aust) Pty Ltd authorised user.





  • 225g (1 1/2 cups) plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 110g (1/2 cup) firmly packed brown sugar
  • 105g (1 1/3 cup) All Bran® Original, plus 2 tbsp extra
  • 55g (1/3 cup) chopped pitted dried dates
  • 40g (1/3 cup) walnuts, chopped
  • 2 eggs
  • 1/3 cup (80ml) sunflower oil
  • 80ml ( 1/3 cup) reduced fat milk
  • 1 tsp vanilla extract
  • 2 large (about 1 cup mashed) ripe bananas, mashed
  • Honey, to serve (optional)


  1. Preheat the oven to 180°C or 160°C fan forced. Spray a 7cm deep, 10 x 21cm (base measurement) loaf tin with olive oil. Line base and two long sides with a piece of non-stick baking paper.
  2. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar, All-Bran® Original, dates and half the walnuts, stir to combine.
  3. Whisk together the eggs, oil, milk and vanilla, stir through the mashed banana. Add the wet ingredients to the dry ingredients. Stir until just combined.
  4. Spoon into prepared tin, smooth surface with back of a spoon. Sprinkle top with remaining walnuts and extra All-Bran® Original. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Serve toasted with a drizzle of honey.