Equipment
- 1 Medium bowl
- 1 Large bowl
- 1 loaf tin
- 1 Tin foil
Ingredients
- oil spray
Dry
- 1 ¼ cup / 212 g flour or gluten-free flour
- ¼ cup / 50 g coconut sugar or brown sugar
- 1 tsp baking powder
- ⅛ tsp salt
Wet
- 3 bananas ripe
- 2 egg
- ½ cup / 125 ml maple syrup
- ¼ cup / 62.5 g Greek yoghurt
- 2 tsp / 10 ml vanilla extract
- 2 tbsp / 30 ml olive oil
- ¼ cup / 60 ml milk
Topping
- ¼ cup / 40 g chopped walnuts
- ¼ cup / 40 g slivered almonds
- 1 tbsp / 12.5 g coconut sugar or brown sugar
Instructions
Before you start
- Preheat oven to 160 °C conventional bake. Spray a loaf tin with oil spray.
Dry ingredients
- In a medium-sized bowl combine 1 ¼ cup flour, ¼ cup coconut sugar, 1 tsp baking powder and ⅛ tsp salt.
Wet ingredients
- In a large bowl mash 3 bananas. Then add 2 egg, ½ cup maple syrup, ¼ cup Greek yoghurt, 2 tsp vanilla extract, 2 tbsp olive oil and ¼ cup milk. Stir to combine.
Combine
- Add the dry ingredients to the bowl with the wet ingredients and gently stir until just combined. Transfer the batter to the prepared loaf tin.
Toppings
- Sprinkle ¼ cup chopped walnuts, ¼ cup slivered almonds and 1 tbsp coconut sugar on top of the loaf.
Bake
- Cover with a tented bit of tin foil and bake in the oven for 40 minutes. Then remove the foil and bake a further 15-20 minutes or until a toothpick comes out clean. Let it cool for 10-15 minutes and then remove it from the loaf tin to finish cooling on a rack.
To serve
- Slice into 12. Serve warm or at room temperature. Store in a sealed container in the fridge.
Nutrition
Calories: 201kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 86mg | Potassium: 200mg | Fiber: 2g | Sugar: 16g | Calcium: 64mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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