Is there anything better than warm toasted banana bread and coffee for morning tea?
If this is your happy place too, you’ll adore this healthy version of banana bread with a crunchy pumpkin seed topping.
With less than half the fat, 40% less sugar, and three times the fibre, it’s all the yumminess… without the sugar crash afterwards.
Makes 10 servings
Nutrition: per serve
Cal Carbs Sugar Fat Sat fat Protein Fibre
181 29.6 9.2 3.5 1.8 7.12 3.6
Ingredients:
1 ¼ cups wholemeal flour
¾ cup self-raising flour
1 tsp baking powder
300g mashed overripe banana
4 tbsp agave nectar
3 large eggs, beaten
150ml pot low-fat natural yogurt
25g pumpkin seeds
Method:
1: Heat oven to 160C fan forced. Grease and line a loaf tin with baking paper (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
2: Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter the top with with pumpkin seeds. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
3: Cool in tin on a wire rack. Serve.
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