Banana and Peanut Loaf
For a while now I have been meaning to create a healthier alternative to banana bread, that is scrumptious while being an acceptable high protein and high vitamin rich breakfast to fuel my morning.
After a taste test of flavour combos and brief-fitting ingredients I concluded that the flavours of peanut and banana were perfect.
As these ingredients are full of healthy protein building nuts and potassium richness fruit I decided to produce a recipe that was as healthy as possible while still attaining a delicious flavour and fluffy texture.
I also wanted it to be as easy as possible to bake that could be whipped up in 5 minutes.
The outcome = Fluffy fruit and nut bread with no added fat (oil/butter) that I think tastes much better than traditional banana bread (which is full of fat and large sugar quantities).
I’m actually impressed with myself, as soon as I served this I was asked for the recipe. Easy one step low fat fruit based loaf that is just divine sliced, warmed and if you desire topped with a flick off low fat margarine.
- 160g brown sugar
- 200g vanilla yoghurt (low fat)
- 220g Banana (3 large bananas)
- 2 eggs
- 130g low fat peanut-butter
- 160g self raising flour
- Preheat the oven to 170c degrees and line a 14cmx24cm loaf tin with baking paper.
- Place the sugar, banana, yoghurt, eggs, peanut butter and flour in a food processor and blitz until all the ingredients are well combine and pureed.
- Pour the mix into the cake tin.
- Bake in the oven for 20-25 minutes or until the loaf is just set on touch.
- Allow the loaf to cool in the tin, then cut and serve.
- You will need 3 large or 4 medium sized bananas for this recipe.
- I blitzed up 15g of peanuts to decorate the top of the loaf and sprinkled before baking.
Blitz peanuts to decorate
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