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 egg, 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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