Banana Bread Drops by Joanne Turner

Dietary Guidelines: , , , ,

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  • 60g reduced-fat spread
  • ½ cup brown sugar
  • 2 eggs
  • 2 medium ripe bananas, peeled and roughly mashed
  • ⅓ cup coconut
  • ½ cup (75g) self-raising flour
  • ½ cup (80g) self-raising wholemeal flour



  1. Pre heat oven to 20o C/18o C fan-forced. Line 2 large baking trays with baking paper.
  2. In a large mixing bowl, use an electric mixer to beat spread and sugar together for 5 minutes or until sugar is dissolved. Add the mashed bananas and beat for a further 1 minute. Fold coconut and sifted flours into the mixture.
  3. Spoon approximately 1 tablespoons of mixture (per biscuit) on to baking tray, allowing some room for spreading.
  4. Bake for 15 minutes, or until golden on top and cooked through


Health tip: The banana bread served at cafés is often high in fat, so these are a great alternative and portion-controlled.   Making cakes in bite-sized pieces can help you portion control your calorie intake.

Cook’s tip: Store in an airtight container in the fridge, consume within 2 days if pregnant or within 3–4 days if not pregnant.  Otherwise freeze up to 1 month, defrost on medium heat in microwave, consume
immediately and discard defrosted drops after 1 day.

Kids & Teens: Special occasion food

Nutritional Analysis

Per serve (3 drops), energy 497kJ, protein 2.8g, fat 3.7g, saturated fat 1.2g, cholesterol 31.3mg, carbohydrate 18.2g, fibre 1.5g, sodium 97.7mg, GI med

Pregnancy (Joanne Turner)

Recipe taken from Pregnancy by Joanne Turner.

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Click here to read Joanne’s article on Pregnancy Health

Click here to read Joanne’s blog

Click here for Joanne’s recipes



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.