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Banana bread with secret ingredients

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A delicious banana bread breakfast loaf that can be made ahead of time so it’s easy to grab a healthy slice during your busy mornings.

This healthy recipe from the 28 Day Weight Loss Challenge makes 6 serves and is suitable to freeze.

Freeze in individual portions to easily defrost and have ready for breakfast as required.

If you like add some seeds in as well for extra crunch.

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Banana Bread With Secret Ingredients
Banana Bread With Secret Ingredients
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Course Breakfast
Servings
serves
Ingredients
  • 2 ripe mashed bananas 180 grams
  • ½ cup cauliflower 50 grams
  • ¼ cup reduced-fat Greek natural yoghurt 65 grams
  • ¼ cup reduced-fat milk of choice 62.5 mls
  • 1 tsp grated fresh ginger 4 grams
  • 1 ½ cups wholemeal self raising flour 180 grams
  • ½ cup almond meal 75 grams
  • ¼ tsp baking powder 0.625 grams
  • 1 tsp cinnamon 1 grams
  • 2 free-range eggs 100 grams
  • 1 tsp vanilla extract 5 mls
  • 2 tbsp melted coconut oil 40 mls
  • 1 tsp honey 5 mls
Course Breakfast
Servings
serves
Ingredients
  • 2 ripe mashed bananas 180 grams
  • ½ cup cauliflower 50 grams
  • ¼ cup reduced-fat Greek natural yoghurt 65 grams
  • ¼ cup reduced-fat milk of choice 62.5 mls
  • 1 tsp grated fresh ginger 4 grams
  • 1 ½ cups wholemeal self raising flour 180 grams
  • ½ cup almond meal 75 grams
  • ¼ tsp baking powder 0.625 grams
  • 1 tsp cinnamon 1 grams
  • 2 free-range eggs 100 grams
  • 1 tsp vanilla extract 5 mls
  • 2 tbsp melted coconut oil 40 mls
  • 1 tsp honey 5 mls
Banana Bread With Secret Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat an oven to 180C and prepare a loaf tin by lining with baking paper.
  2. Steam the cauliflower until very tender, about 20 minutes. Cool slightly and add to a blender jug with milk and yoghurt, puree until smooth.
  3. Add eggs, oil, honey, ginger and vanilla to the cauliflower mixture and pulse until just blended. Stir through mashed banana.
  4. Whisk flour, almond meal, baking powder and cinnamon in a large bowl. Add banana mixture and fold until just combined.
  5. Pour batter into prepared tin and bake for 60-70 minutes, covering loosely with foil if browning too quickly. The loaf is done when a skewer inserted into the centre comes out clean.
  6. Cool in the pan for 10 minutes, turn out and cool completely on a wire rack.
  7. Slice loaf into 12 slices, 2 slices is 1 serve. Can be toasted.
  8. Store leftovers in an airtight container in the fridge for up to a week or freeze slices individually to defrost and toast as required.
Recipe Notes

294 calories per serve

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