Paula’s Moist and Healthy Banana Bread

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Paula's Moist and Healthy Banana Bread

Makes 15 generous slices

There I said it! I used the M- word! I couldn’t help myself because this loaf is just marvellously moist (oops, I did it again!)  I used to work with Paula and I’m forever grateful that she shared her recipe with me.

This banana bread is packed with goodness in the form of LSA (linseeds, sunflowers seeds and almond meal,) is relatively low on sugar, is freezer friendly and works a treat with gluten free as well as regular flour.

The batter for this banana bread is really rather wet, but that’s what gives it it’s marvellously moist texture. (Last time, I promise!)

Since Paula shared this recipe, we’ve both gotten Thermomixes so it seems only right that I convert the recipe. Now however you want to make it, you can have your banana bread and eat it too!

Ingredients – Traditional

4 ripe bananas
3/4 cup castor sugar
3 eggs lightly beaten
3/4 cup LSA (linseed sesame and almond mix)
3/4 cup (gluten free) self raising flour
75ml olive oil
1 teaspoon vanilla extract

How to – Traditional

  1. Preheat oven to 180C/160C fan-forced and line a loaf tin with baking paper.
  2. Mash the bananas. Set aside.
  3. Lightly beat the eggs and sugar.
  4. Combine the flour and LSA mix.
  5. Stir in the egg mix, oil, vanilla and mashed bananas.
  6. Pour into prepared tin and bake for about 1 hour until golden and a cake tester inserted into the loaf comes out clean.

Paula's Moist and Healthy Banana Bread

Ingredients – Thermomix

120g caster sugar
3 eggs
120g (gluten free) self raising flour
100g LSA (linseed sesame and almond mix)
70g olive oil
1 teaspoon vanilla extract
4 ripe bananas

How to – Thermomix

  1. Preheat oven to 180C/160C fan-forced and line a loaf tin with baking paper.
  2. Place sugar and eggs into TM bowl and mix for 10 seconds  on speed 4.
  3. Add flour and LSA and mix for 10 seconds  on speed 4. Scrape down lid and sides.
  4. Add vanilla, oil and bananas and mix for another 10 seconds  on speed 4.
  5. Pour into prepared tin and bake for about 1 hour until golden and a cake tester inserted into the loaf comes out clean.

 

Other info

This banana bread freezes well – so you can savour the experience a little longer!