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.
|Bicarbonate of soda||2 teaspoons|
|Poly/monounsaturated margarine or butter||200g|
|Egg, beaten||4 medium|
|Overripe bananas, mashed (save 1 banana for slicing)||1kg|
- Preheat the oven to 180 ºC. Line 8-inch baking tin with parchment paper and lightly grease. Line bottom of pan with sliced bananas.
- 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.
- Pour batter into prepared tin and bake for 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let bread to cool for 15 minutes, then turn out onto a wire rack to cool. Wait until completely cool before serving.
Add chopped walnuts into recipe for extra crunch, fibre, and protein.