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

Ingredients
- 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 |
Instructions
- Heat the oven to 180c fan
- 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.
- Beat together the Stork, flour, sugar, eggs and freshly baked bananas
- Once combined, mix in the nuts (if desired)
- Line a 900g loaf tin with a thin layer of Stork and slice the spare banana in half length-ways
- Spoon the mixture into a 900g loaf tin and place one half of the banana on top for decoration
- Bake for 50 minutes or until a skewer comes out clean