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
Cal Carbs Sugar Fat Sat fat Protein Fibre
181 29.6 9.2 3.5 1.8 7.12 3.6
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
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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