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
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
- Preheat oven to 180ºC and line a loaf tin with baking paper.
- Weigh, measure and mix the dry ingredients in a medium sized bowl. Make a well in the middle.
- Weigh, measure and whisk the wet ingredients together in a smaller bowl. Pour into the well and whisk together to make a batter.
- Scrape into the lined baking tin, sprinkle over the toasted and black sesame seeds and salt flakes.
- Bake for 40 – minutes until a firm bounce when pressed and the skewer comes out nearly clean.
- Allow to cool on a wire cooling rack.
Adapted recipe from Heidi Swanson – 101 Cookbooks