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Banana and Sesame Bread

November 15, 2018

This banana bread recipe is lighter, less sweet and made extra wholesome with the addition of LSA premix (combo of linseed, sunflower seeds & ground almonds) which can be found in the health food section of your supermarket. Perfect with a generous smear of crunchy peanut butter or a thick slice of vintage cheddar, this light but sturdy banana bread makes for great hunger satisfying traveling food.


(Serves 8 – 10)

125 g plain flour

140 g wholemeal flour

125 g rapadura or soft brown sugar

¾ tsp bicarbonate of soda

150 g toasted sesame seeds

50 g LSA mix (linseed, sunflower seed and ground almond premix)

1/3 cup extra virgin olive oil

2 eggs

200 g mashed banana (2 lrg ripe bananas)

½ cup plain yoghurt

Topping: 1 tsp toasted sesame, 1 tsp black sesame seeds, pinch salt flakes


  1. Preheat oven to 180ºC and line a loaf tin with baking paper.
  2. Weigh, measure and mix the dry ingredients in a medium sized bowl. Make a well in the middle.
  3. Weigh, measure and whisk the wet ingredients together in a smaller bowl. Pour into the well and whisk together to make a batter.
  4. Scrape into the lined baking tin, sprinkle over the toasted and black sesame seeds and salt flakes.
  5. Bake for 40 – minutes until a firm bounce when pressed and the skewer comes out nearly clean.
  6. Allow to cool on a wire cooling rack.

Adapted recipe from Heidi Swanson – 101 Cookbooks

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