Every family needs a go-to banana bread recipe! It’s the perfect way to use up those overripe bananas sitting in your fruit bowl (or the slightly squishy ones that come back home untouched from the lunchbox). While banana bread is a classic favorite, many recipes out there are packed with too much sugar and fat, leaving you with a slice that’s more about empty calories than nutritional value (I’m looking at you, café banana bread!). Our version is different – we’ve kept the sugar in check and boosted the fiber with chia seeds and wholemeal flour. Plus, it’s super easy to make – just pop everything into a food processor and you’re good to go! Give it a try and add some homemade yum to your lunchbox.
Ingredients: Makes 8-10 thick slices
- 2 medium bananas, overripe (brown, spotty)
- 2 eggs
- ½ cup milk
- 75g butter, melted
- ½ cup plain wholemeal flour
- 1 ½ cup self-raising flour
- ¾ cup brown sugar
- 1 tbsp chia seeds
- tsp cinnamon
Optional:
- Handful of chocolate chips
For Crumble Topping:
- ¼ cup rolled oats
- 1 tbsp plain flour
- 1 tbsp softened butter
Method:
- Preheat oven to 180 degrees Celsius and line a loaf tin with baking paper.
- In the bowl of a food processor, add peeled, ripened bananas and process until mashed and smooth.
- Add the eggs, milk and butter and process again until well mixed.
- Remove the blades from the food processor and sift in both flours to the wet ingredients.
- Add brown sugar, chia seeds, optional chocolate chips, cinnamon and gently fold in until just combined (don’t over mix!).
- Pour the batter into the lined loaf tin and set aside.
- Using clean hands rub together softened butter, flour & rolled oats and sprinkle over the top of the batter.
- Bake in a hot oven for about 50 minutes and serve warm or with a spread of butter.