Easy, healthy banana bread


Recipes: Grant Schofield, Caryn Zinn and Craig Rodger

Images: copyright © Todd Eyre Photography


Banana bread is always a winner. For breakfast, for a snack, for a guilt-free dessert, it’s a crowd favourite for a reason. Here we share the low-calorie super-easy version from the new release What The Fat.

SERVES:       8-10

PREP TIME:    10 minutes

COOK TIME:    30 minutes


For the banana bread:

1½ cups almond meal

1/3 cup ground psyllium husk

2 tsp baking powder

½ tsp salt

3 eggs

½ cup cream

1 banana

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

1 tsp ground cinnamon

1 tsp vanilla extract

For the top of the loaf:

1 tbsp seeds or chopped nuts


Pre-heat the oven to 160°C fan (180°C regular). Line a loaf tin with non-stick baking paper, or use a non-stick silicone mould (be aware that silicone doesn’t transfer heat as well as metal so you may need to cook your bread a little longer).

Place all the banana bread ingredients in a food processor and blend until smooth. Pour into the loaf tin, scatter over the seeds or nuts and bake for 28–30 minutes. Insert a skewer into the centre of the loaf and make sure it comes out clean. If the bread seems a little under-cooked, bake for another 5 minutes before testing again.

Per serve

Carbs        9.2 g

Protein        7.4 g

Fat        17.3 g

Energy        228 Cal



Extracted from What the Fat? Recipes by Grant Schofield, Caryn Zinn and Craig Rodger, Images copyright © Todd Eyre

$35.00, The Real Food Publishing Company.