| Servings |
serves
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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
Ingredients
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Instructions
- Preheat an oven to 180C and prepare a loaf tin by lining with baking paper.
- Steam the cauliflower until very tender, about 20 minutes. Cool slightly and add to a blender jug with milk and yoghurt, puree until smooth.
- Add eggs, oil, honey, ginger and vanilla to the cauliflower mixture and pulse until just blended. Stir through mashed banana.
- Whisk flour, almond meal, baking powder and cinnamon in a large bowl. Add banana mixture and fold until just combined.
- 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.
- Cool in the pan for 10 minutes, turn out and cool completely on a wire rack.
- Slice loaf into 12 slices, 2 slices is 1 serve. Can be toasted.
- 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