Everyone loves banana bread right? I know I certainly love a hot fresh loaf straight out of the oven! But in reality, the most delicious of banana breads are energy dense, high in sugar and saturated fat, and relatively low in fibre, protein and mono- and poly-unsaturated fats. Really, banana bread shouldn’t be called bread… it’s a cake!
I have been searching for a good, healthy banana bread recipe that actually tastes like the banana bread that I love and enjoy. At the moment the internet is loaded with ‘healthy’ banana bread recipes, but it seems that these days healthy comes with the connotations that the cake had no gluten or no dairy or can only be made with green bananas that are easier to digest? On a cold Melbourne day all I want is a slice of moist, fluffy, warm banana bread that is packed with nutrients.
This recipe is higher in fibre than your average banana bread thanks to the wholemeal flour and linseed meal. The linseed along with the eggs provide a hit of omega-3, which is great for brain health.
Who is this recipe suitable for?
Anyone who loves banana bread! The higher fibre content, and low saturated fat content makes this a good option for people trying to manage their cholesterol and saturated fat intake. This higher fibre intake will keep you fuller for longer (than your average banana bread), and the linseeds with boost you omega-3 intake and help prevent inflammation. As this banana bread is lower in sugar and low-GI carbohydrates, it is an option of diabetics. However it still contains a significant amount of sugar from the bananas, so it is important to consume in moderation.
- 5 ripe bananas
- 3 eggs
- 1 and ¾ cups wholemeal plain flour
- ½ tsp baking powder
- 2 tbs canola oil
- ½ cup linseed meal
- ½ tsp cinnamon
- A pinch salt
- Greek yoghurt, to serve
- 1. Heat oven to 180°C
- 2. Beat the eggs and add to the mashed bananas, mix well.
- 3. Sift the flour, salt and cinnamon together into a large mixing bowl, add the bran left in
- the sieve, oil, linseeds and mix together.
- 4. Add the flour mixture into the banana and mix until just combined.
- 5. Pour mixture into a well-greased (or line with baking paper) loaf tin and bake in the oven for 45-55 minutes or until cooked through
- 6. Serve warm with a dollop of Greek yoghurt
- If the mixture is too thick add a splash of milk to the banana and flour mixture.
- This loaf is best served fresh, but can be frozen for up to 2 week.