If you thought banana bread had to be high in sugar and carbs to be tasty, think again. This recipe is full of flavour and fibre, which means you’ll be satisfied for longer.
Banana breads are generally perplexing beasts – they sound kind of healthy, because, well they do contain fruit. But we all know that to be tasty, this family favourite treat usually needs to be high in sugar and carbs.
But not this one.
This recipe from Second Nature cleverly mixes some healthy ingredients into some old favourites to create a morning or afternoon tea that will not only be delicious, but will keep you full for longer.
“This delicious banana bread is a lower-carb, lower-sugar option that’s also high in fibre,” explains Second Nature Dietitian Steph Schatz. “The almond flour along with the pecans, oats, and bananas keeps us feeling fuller for longer and reduces our chances of snacking.”
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Low-sugar, low-carb banana bread
Prep and cooking time: 50 mins
- 3 medium overripe bananas
- 2 eggs
- 80g butter, melted and cooled
- 1 tsp vanilla extract
- 100g almond flour (ground almonds)
- 80g porridge oats or gluten free oats
- Pinch of salt
- 1 tsp baking powder
- 60g pecans, chopped
- 1 banana, sliced lengthways (optional topping)
1. Preheat the oven to 180°C.
2. Add the bananas to a bowl and mash with a fork.
3. Add the eggs, cooled melted butter, and vanilla extract and stir well.
4. Add the almond flour, oats, pinch of salt, baking powder, stir well.
5. Add the pecans and stir lightly.
6. Pour into a loaf tin and place the sliced banana on top (if using), with the inside facing up.
Bake for 40mins or until golden on top.
Enjoy with a tablespoon of nut butter, yoghurt and/or blueberries!