Banana and Raisin Mpunyane (Sorghum Bread)

For my second Sasko recipe this month I’ve decided on this tea time treat, Banana & Raisin Mpunyane.

Mpunyane is a sorghum bread prominent in the Pedi culture.   Some would raise eyebrows at the thought of a sorghum bread as sorghum is an ingredient known for it’s distinct flavour.  In some cultures it is known as an ingredient that is just used in making beer.

It comes in different grain sizes and for this recipe one has to use soghurm meal which is also used when preparing ting yamabele. Sorghum is one of those ingredients that tend to be overlooked due to their appearance and taste. However, it is nutritious. Sorghum is rich in iron, magnesium, potassium, calcium and phosphorous. It is also a good source of dietary fibre which promotes healthy digestion and combats diseases of the digestive tract.

Initially, I prepared the recipe with just bananas but I liked the idea of adding some raisins.  I have used Sasko Self Raising Flour and also added baking powder to assist the raising agent already in the flour.  One can also use cake flour and instant dry yeast as a leavening agent.  Serve at tea time with lashings of butter.

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Banana & Raisin Mpunyane (Sorghum Bread)

Makes 2 loaves


500g Sasko Self Raising Flour

375ml (1½ cup) mabele meal

100ml sugar

5ml (1tsp) salt

5ml (1tsp) Moirs Baking Powder

125g butter

1 Nulaid Egg

450ml full cream milk

2 bananas, pureed

80ml Safari Raisins



Orange marmalade



  1. Preheat oven to 180۫C. 
  2. Soak raisins in warm water and microwave for 1 minute.  Set aside.
  3. Sift together all the dry ingredients.
  4. Rub in butter. 
  5. In a bowl or measuring jug, using a fork whisk milk and egg. 
  6. Add to the dry ingredients and knead until a dough is formed.
  7. Add the pureed bananas to the dough and mix until blended.
  8. Drain the raisins from the water and toss is a little flour.  Add to the dough and mix. 
  9. Transfer the dough into two prepared pans and bake for 1 hour.
  10. Remove from the oven and let the bread cool down in a wire rack.
  11. Remove from the pan and continue cooling on the rack. 
  12. Make a thin syrup with orange marmalade and water.  Brush over the loaves, top and sides.
  13. Serve with tea.

Thuli’s Tips:

  • Mabele meal can be soaked in warm water first before using in the recipe but it gives the bread an interesting / different texture.
  • Raisins should be tossed in a little bit of flour to prevent them from sinking to the bottom of the pan during baking.
  • Water can also be used to replace milk in the recipe.
  • Baking margarine can be used to replace butter.  There might be a difference in flavour.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Boikhtuso

    This is innovation on another level, I am impressed. Are you using the fine or rough mabele?

    • Hi Boikhutso! Thanks! 🙂 You are making my day! I’ve used the fine mabele. Let me know how it turns out…Enjoy!

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