Add an even more South African twist to banana bread, a much-loved local favourite, by adding sorghum meal. Sorghum meal, also known as mabele, has been a breakfast porridge staple for many South African children, no matter their cultural heritage or social class – the popular Maltabella variety is a brand that can undoubtedly be found on many a pantry shelf.

With ancient grains, such as sorghum, making a comeback worldwide, this recipe will provide you with all the health benefits of this indigenous grain while taking you on a trip down memory lane.  Find more Farm fare recipes on AgriOrbit by clicking here.

Makes 1 loaf.


250g flour

¾ cup mabele meal

300ml sugar

½ tsp salt

2 tsp baking powder

125ml butter

1 egg

450ml full cream milk

1 ripe banana, puréed

40ml raisins


  1. Preheat oven to 180°C.
  2. Soak raisins in warm water and microwave for 1 minute. Set aside.
  3. Sift all dry ingredients together and rub in the butter.
  4. Mix the milk and egg. Add to dry ingredients and knead until dough is formed.
  5. Add the puréed banana to the dough and mix well.
  6. Drain the raisins and toss in a little flour. Add to the dough and mix well.
  7. Transfer dough to a prepared pan and bake for one hour.
  8. Remove bread from the oven and let it cool on a wire rack. –Ursula Human, FarmBiz