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Lupin Banana Bread-Cake

Cake for breakfast? Yes please! This "bread-cake" is packed with fibre, protein, and a heap of potassium! A serving of this kicks off your day right and keeps you satisfied until lunchtime rolls around. You could easily have it as a tea time snack.


Photo credits and recipe by Elysia Low, APD.



Lupin Flakes  200g 
Plain Flour 300g
Bicarbonate of soda 2 teaspoons
Salt 1 pinch
Poly/monounsaturated margarine or butter 200g
Brown sugar 50g
Honey 100g
Egg, beaten 4 medium
Overripe bananas, mashed (save 1 banana for slicing) 1kg

  1. Preheat the oven to 180 ºC. Line 8-inch baking tin with parchment paper and lightly grease. Line bottom of pan with sliced bananas.
  2. In a large bowl, sift together flour, salt, and baking soda. In a separate bowl, cream together butter, brown sugar, and honey. Stir in eggs and mashed bananas until well-blended. Add banana mixture to flour mixture and stir until mixed well. 
  3. Pour batter into prepared tin and bake for 70 minutes or until a toothpick inserted into the center of the cake comes out clean. 
  4. Let bread to cool for 15 minutes, then turn out onto a wire rack to cool. Wait until completely cool before serving.
    Dietitian's note:
    Add chopped walnuts into recipe for extra crunch, fibre, and protein.