Banana bread, served with fresh fruit, a few nuts and natural greek yoghurt is a great breakfast alternative. I call this recipe Lazy Bones Banana Bread because I was feeling really lazy when I made it, and couldn’t be bothered with a whole lot of fussing about melting butter etc. It’s dead simple with not much cleaning up required either – I count that as another win.
I’ve used LSA in this recipe to add a boost of protein and good fats. This makes it a bit of a heavier banana bread than normal but it’s a more filling breakfast to send the kids off to school on.
- 3 ripe bananas
- 1/2 tspn vanilla powder
- 1/2 cup yoghurt
- 1 cup self raising flour (I used Gluten Free)
- 1 cup LSA
- 1 tspn baking powder
- 1 tblspn rice malt syrup
- pepitas and coconut flakes (optional but good to sprinkle over the top)
- Pre-heat the oven to 180 degrees
- Grab a big bowl and mash the bananas roughly in the bowl
- Add vanilla powder and yoghurt – mix well. I use a fork to mix this
- Add in the flour, LSA, baking powder and rice malt syrup and mix with the fork again. Mix just enough for the ingredients to be combined
- Pour into a prepared loaf / bread tin (I sprayed mine lightly with coconut oil)
- Sprinkly top with pepitas and coconut flakes
- Cook in oven for 40-50 minutes until brown on top and a skewer comes out clean when inserted in the middle
- Allow to cool before removing from the pan
Storing and freezing
Slice and freeze in bags for individual serving. Defrost and toast, and serve with fruit, nuts and yoghurt for breakfast.
This recipe could be made lunchbox safe by replacing the LSA with another flour such as rice flour or all self raising flour.