Low GI Banana Bread

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
1

Ingredients

1 cup wholemeal plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
½ tsp 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 tsp vanilla essence
½ cup reduced fat greek yoghurt

Method

Preheat oven to 175 degrees Celsius.
Line a loaf tin with baking paper. Lightly grease over the top with a pastry brush and olive oil.
Dry ingredients: In a medium mixing bowl, whisk together the wholemeal flour, almond meal, oats, baking soda, baking powder, cinnamon, and salt.
Wet ingredients: in a large, separate bowl, mash the banana. Using a whisk, whisk in 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).

Notes

Makes 1 loaf (10 slices).

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)