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Wednesday Breakfast Club Week 10


My husband has now subscribed to Dish Magazine since I have been living in Arrowtown this year and regularly creates amazing dishes from their magazine. The recipes are delicious and he sends me photos each night of the creations he makes for him and our son Hunter. Often they are meat based and the more expensive the cut of meat the happier they are but while browsing through their archives today I found this recipe for banana bread which would be great for an  "on the run" breakfast as you can make it the night before and even add it to the school lunchbox.


Banana bread has got to be one of the most comforting things to eat, and this one has the added bonus of a good helping of oaty fibre, and a liberal sprinkling of cinnamon sugar on top. I used to make it when my son Rich was just a little boy, as a way of getting any kind of fruit into him. Now that he's a 17-year-old complete with man feet and hairy chest, he still likes nothing more than a slice or three of banana bread toasted under the grill, with a tall glass of milk.


  • 4 medium ripe bananas, mashed
  • 1/4 cup flavourless oil suitable for baking, e.g rice bran
  • 1/4 natural yoghurt
  • 1/2 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plus 2 tablespoons self-raising flour
  • 3/4 cup porridge oats (or whole grain oats, whizzed in a food processor)
  • 1 teaspoon each cinnamon and sugar mixed together


Prepare yourself - this will take all of 5 minutes! Preheat oven to 170˚C (340˚F) and grease and line a loaf tin. Whisk bananas, oil, yoghurt, sugar, egg and vanilla together in a bowl. Sift in flour and add oats and stir to combine. Spoon into loaf tin, sprinkle with cinnamon sugar and cook 45-50 mins until lightly golden and cooked through.

Let it cool in the tin for 15 minutes before turning out onto a wire rack - great sliced straight away with a cup of tea, or grilled and dotted in butter for several days afterwards.

(Little P.S here - I just made this for the millionth time and instead of porridge oats I substituted 3/4 wholegrain oats (3/4 cup after whizzing) which I blended until moderately fine in the food processor - excellent result with a lovely nubbly texture and earthy flavour!)




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