This banana bread recipe, compared with a traditional recipe, has half the added sugar, 5 times the fibre, double the protein, one-quarter the saturated fat, and is an excellent source of omega-3 and omega-6 healthy fats. Plus an abundance of additional nutrients including B Vitamins, Vitamin E, folate, magnesium, calcium, iron, zinc and selenium.
3 ripe medium-sized banana
1/3 cup sugar
1/2 cup canola oil
1 cup LSA mix (or exchange with ground seeds such as flaxseeds and sunflower seeds)
1 & 1/2 cups wholemeal self-raising flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup milk
2 tsp vanilla extract
Preheat oven to 180oC.
Grease or line a loaf tin.
Mash or blend the bananas with the sugar.
Using an electric mixer, beat in the oil and eggs until well combined.
Then add the LSA mix and mix until combined.
Next add the flour, baking powder, bicarbonate of soda, milk and vanilla essence and combine on a low speed.
Pour into the loaf tin.
Bake for 50-60 minutes until cooked through.
Before placing in the oven, sprinkle a handful of pumpkin seeds over the top for some extra crunch and nutrition.