This easy recipe for healthy banana bread is great as it uses lupin flour. This recipe has no added fat or sugar and is high in protein and fibre. In this episode of Kitchen Academic, Dr Regina Belski talks about her research in sports nutrition and performance, what should athletes eat and drink, discussing a healthy breakfast for optimum nutrition and a high protein low carb diet. This nice moist banana bread is an excellent snack for athletes before and after training. The full recipe is below:
Lupin Banana Bread
Nutrition Facts
Nutrient Quantity per 100g
Energy (kJ) 765.57kJ
Protein (g) 5.59g
Total fat (g) 1.59g
– Saturated fat (g) 0.42g
– Polyunsaturated fat (g) 0.20g
– Monounsaturated fat (g) 0.42g
Carbohydrate-available (g) 36.04g
Dietary fibre (g) 3.73g
Serves: 8 (or more depending on how thin/thick your slices are)
Ingredients:
4 x ripe bananas (best if refrigerated for a few days- until they go brown)
2 x eggs
1 x cup sultanas
½ tsp Bicarb soda
½ cup Self-raising flour
1/3 cup Lupin flour
Instructions:
1. Preheat Oven to 180C, and grease 20cm loaf tin.
2. Mash ripe bananas
3. Add together mashed bananas, 2 eggs, and sultanas and mix well.
4. Add flours and bicarb soda to banana mixture. Mix well.
5. Pour into 20cm loaf tin, and place into preheated oven.
6. Bake for 20-30 minutes, or until skewer comes out clean.
Tips:
– You can make this recipe gluten free by substituting in gluten free self raising flour instead of the wheat self raising flour (Lupin flour is gluten free).
– You can also bake the mixture in a muffin pan to make individual serving sizes (baking time will be quicker for muffin pan).