Banana Recipes

Banana Weet-Bix muffins

The perfect school lunch-box treat

Serves 12
Prep 10 mins
Cook 22 mins


  • 1/2 cup (90g) dried dates, chopped
  • 1 tsp bicarbonate of soda
  • 1/2 cup vegetable oil
  • 2 large (1 cup) ripe bananas, coarsely mashed
  • 2 eggs
  • 3/4 cup brown sugar, firmly packed
  • 1¾ cup self-raising flour
  • 4 Weet-Bix™, crushed


Preheat oven 180°C fan forced. Line a 12-hole muffin pan (1/3 - cup capacity) with paper cases.

Place dates in a large heatproof bowl. Pour over ¼ cup boiling water. Stand 5 minutes. Stir in the bicarbonate of soda. Add oil, banana, eggs and sugar. Mix well.

Sift the flour over the banana mixture. Add Weet-Bix™ and stir until combined. Divide evenly among prepared pan holes. about ¼ cup per muffin.

Bake for about 20-22 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand for 10 minutes in pan. Transfer to a wire rack. Serve warm or at room temperature.

Tip: Muffins freeze well for up to 3 months.