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Stork banana bread

“Make banana bread even better - oven bake your bananas before putting them in your batter! #StorkSecrets”
  • 1 hour 35 minutes
  • Prep time45 minutes
  • Servings8 portions
recipe image Stork banana bread


  • 50 gram pecans optional
  • 4 bananas
  • 110 grams margarine spread Stork
  • 225 grams self-raising flour
  • 170 grams caster sugar
  • 2 eggs
Energy (kcal)377 kcal
Energy (kJ)1578 kJ
Protein (g)5.6 g
Carbohydrate incl. fibre (g)51.8 g
Carbohydrate excl. fibre (g)49.5 g
Sugar (g)26.2 g
Fibre (g)2.3 g
Fat (g)17.3 g
Saturated fat (g)2.9 g
Unsaturated fat (g)13.6 g
Monounsaturated fat (g)8.1 g
Polyunsaturated fat (g)5.4 g
Trans fat (g)0.8 g
Cholesterol (mg)54 mg
Sodium (mg)447 mg
Salt (g)1.12 g
Vitamin A (IU)597 IU
Vitamin C (mg)3.4 mg
Calcium (mg)110 mg
Iron (mg)1.83 mg
Potassium (mg)218 mg


  1. Heat the oven to 180c fan
  2. For our #StorkSecrets tip, slice 4 bananas into small pieces, sprinkle with caster sugar and bake until brown. This will make for a richer taste in the final bake.
  3. Beat together the Stork, flour, sugar, eggs and freshly baked bananas
  4. Once combined, mix in the nuts (if desired)
  5. Line a 900g loaf tin with a thin layer of Stork and slice the spare banana in half length-ways
  6. Spoon the mixture into a 900g loaf tin and place one half of the banana on top for decoration
  7. Bake for 50 minutes or until a skewer comes out clean