This loaf really hits the spot - whether it’s fuelling before a session lasting longer than an hour, during a bike ride or run, or as your recovery snack after training with some extra Greek yogurt (see below). Long lasting energy in bounds, natural sweetness from the ripe bananas, protein and fibre from the ground nuts and seeds, and a nice texture that isn’t dry that really works as a snack on the bike or in the bush trail blazing.
4 ripe bananas + 1 for decoration
3 large eggs
1 cup almond meal
1 cup self- raising flour
1/2 cup LSA (ground linseed, sunflower seeds & almonds) Or LSC (with chia seeds)
1/2 tsp bicarbonate soda
1/8 cup brown sugar
1/4 cup olive oil
1/4 cup plain Greek yogurt
1 tsp vanilla extract
Pinch of salt
Preheat oven to 160°C fan-bake or 180°C conventional.
Sift flour, bicarbonate soda and salt together in a large mixing bowl. Add almond meal and LSA.
Mash the 4 ripe bananas in another bowl and add brown sugar and oil, mix well together until consistency is light and creamy. (You can use an electric mixer to save time or your arms!)
Add the Greek yogurt, eggs and vanilla extract to the banana mixture and beat until well combined.
Gently fold the banana mixture into the dry ingredients (flour mixture) until just combined. Avoid over mixing as this can make the banana loaf tough. Transfer mixture to a loaf pan or tin (we used a silicone loaf pan).
If you are decorating with a sliced banana then, peel and cut banana lengthways and add to mixture after about 15 minutes of baking. The mixture should be firm enough for the banana to sink a little but not disappear into the mixture!
Bake for about 1 hour or until a sharp knife inserted into the middle comes out clean. Set aside for 15 minutes to cool before turning onto a wire rack to cool completely (if you can wait that long). Best served in slices with plain Greek yogurt for an extra protein boost.
Best stored in airtight container for up to three days.