Ripe bananas, cinnamon and walnuts make this a comforting loaf, with RheStore RheBalance Fibre Blend adding extra fibre. Enjoy a slice with sour cream and a drizzle of maple syrup or honey.
Makes 8 slices. Estimated macros per slice:
310 kcal · 6 g protein · 42 g carbohydrate · 14 g fat · 6 g fibre
Ingredients
- 75 g softened butter
- 75 g honey
- 2 ripe bananas, peeled (approximately 240 g)
- Seeds scraped from 1 vanilla pod
- 1 teaspoon ground cinnamon
- 2 large eggs
- 200 g self-raising flour
- 50 g walnuts, roughly crushed
- 3 heaped tablespoons RheStore RheBalance Fibre Blend (45 g)
- 1 additional banana, halved lengthways, for the topping
- 1 teaspoon sugar, for the topping
To serve
- Sour cream
- Maple syrup or honey
Method
- Preheat the oven to 180°C, or 160°C fan. Grease and line a 900 g loaf tin.
- Beat the softened butter and honey together with an electric whisk until smooth.
- Mash the two ripe bananas and mix them in with the vanilla, cinnamon and eggs.
- Fold in the flour, crushed walnuts and RheStore RheBalance Fibre Blend until evenly combined.
- Spoon into the prepared tin. Lay the additional banana halves on top, cut sides facing upwards, and sprinkle with the sugar.
- Bake for approximately 50–60 minutes, until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
- For a more caramelised topping, briefly place the baked loaf under a hot grill for 1–2 minutes, watching closely.
- Leave in the tin for 15 minutes, then transfer to a wire rack to cool before cutting into 8 slices. Serve with sour cream and a drizzle of maple syrup or honey.
Estimated macros per slice
310 kcal · 6 g protein · 42 g carbohydrate · 14 g fat · 6 g fibre
Based on eight equal slices and 45 g RheStore RheBalance Fibre Blend, including the banana and sugar topping. Sour cream and the serving drizzle are additional.
