snacks

High Fibre Banana Bread

A delicious and easy way to add an extra 10g fibre to your banana bread recipe! (2 slices = 10g Fibre)

Fibre boost (per loaf):

Wholemeal flour +8g

Chia seeds +14g

Ground flax +5g

Psyllium husk +5g

Pecans +4g

Coconut +4g

Granola +2g

Dates +2g

Topping banana +1.5g

44.5g extra fibre total & 5g per slice!

Info

Serves: 8 Prep: 15 mins | Cook: 60 mins

Ingredients

Bananas (in batter): 4 very ripe (large)

Banana (topping): 1 ripe, halved lengthways — laid on top before baking

Medjool dates: 80g, pitted — soaked in boiling water 10 mins, drained & blended

Wholemeal flour: 200g (100% wholemeal)

Bio&Me Pecan & Almond Granola: 60g

Pecans: 75g, roughly chopped

Chia seeds: 40g

Ground flaxseed: 2 tbsp

Desiccated coconut: 40g

Psyllium husk: 1 tbsp (optional)

Mild olive oil: 60ml

Eggs: approx. 2 large (100g), beaten

Vanilla extract: 1 tsp

Apple cider vinegar: 1 tsp

Baking soda: 1 tsp

Baking powder: 1 tsp

Cinnamon: 1 tsp

Bio & Me Low Sugar Granola (topping): 20g

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Method

STEP 1 - Preheat oven

Heat to 175°C (155°C fan). Grease and line a 900g (2lb) loaf tin.

STEP 2 - Make date puree

Cover dates in boiling water, soak 10 minutes, drain and blend to a smooth puree. Set aside.

STEP 3 - Mix wet ingredients

Mash the 4 batter bananas thoroughly. Stir in date puree, olive oil, beaten eggs, vanilla, and apple cider vinegar until combined.

STEP 4 - Add dry ingredients

Add wholemeal flour, chia seeds, ground flaxseed, psyllium husk, baking soda, baking powder, cinnamon, and salt. Fold until just combined -- don't overwork it. Batter will be very thick.

STEP 5 - Fold in add-ins

Fold in granola, pecans, and coconut. If the batter feels unworkably stiff, add a splash of milk to loosen slightly.

STEP 7 - Fill tin & top

Pour into the loaf tin and smooth the top firmly. Halve the topping banana lengthways and lay both halves cut-side up on top of the batter. Scatter the granola around the banana halves.

STEP 8 - Bake

Bake for 60-70 minutes. Cover loosely with foil after 40 mins if the banana topping or granola browns too fast. Skewer should come out clean with just a few moist crumbs. May need the full 70 minutes.

STEP 9 - Cool & slice

Cool in tin for 15 minutes then turn out onto a wire rack. Cool completely before slicing -- cut into 8/9 slices for ~5g extra fibre per slice.