Low GI banana bread Transform your overripe bananas into something deliciously sweet, moist and healthy! This banana bread is perfect for an afternoon snack with a cup of tea, or enjoy a slice toasted with your morning coffee. Dessert Snack Print this recipe Details Serves: 10Number of ingredients: 14To prep: 15 minutesTo cook: 60 minutesDifficulty: Easy Nutrition per servingEnergy: 1083.66kJCarbohydrates: 29gProtein: 6.5gFat: 11.6gSaturated fat: 1.8gSodium: 230mgFibre: 4Exchanges: 2 Ingredients 1 cup wholemeal plain flour 1 teaspoon bicarbonate of soda ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon 1 cup rolled oats ½ cup almond meal 3 bananas large, ripe, mashed ⅓ cup extra virgin olive oil ⅓ cup low GI honey 2 eggs lightly beaten ¼ cup milk of your choice 1 teaspoon vanilla essence ½ cup reduced fat Greek yoghurt Method Preheat oven to 175°C. Line a loaf tin with baking paper. Lightly grease over the top with a pastry brush and olive oil. In a medium mixing bowl, whisk together the wholemeal flour, almond meal, oats, baking soda, baking powder, cinnamon, and salt. In a large, separate bowl, mash the banana then use a whisk to combine the honey, olive oil, milk, yoghurt, vanilla and eggs. Add the dry ingredients to the wet mixture. Using a spatula, gently stir the mixture until thoroughly combined. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the batter with cinnamon or extra oats. Bake for approximately 30 minutes then loosely cover with foil (covering with foil will prevent the loaf from over-browning). Bake for a further 30 minutes or until cooked in the middle (use a skewer to test the middle of the bread. If the skewer comes out clean then its cooked).
