Banana and Ginger Bread

Banana bread or cakes are typically high energy dense with low levels of protein and fibre and will not help with weight loss. Our version is much lower in calories but also high in protein. The chickpea flour is key to making this recipe meet the HighSatiety diet criteria. Compared to plain flour, this ingredient adds both significantly more protein and fibre without it adversely affecting the taste.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In one large bowl, mix the flour, ginger powder, baking powder and salt.

Step 2

Crack the eggs into a blender, then add the banana, yoghurt, milk, and honey. Blitz for 10 to 15 secs until these ingredients are well mixed and smooth. Pour this mixture into the bowl with the dry ingredients and whisk again until smooth (you can do this in the blender if necessary). Line an 8-by-4-inch loaf tin with parchment paper and spray a few squirts of light oil cooking spray to prevent sticking. Pour the bread mixture into the loaf tin and use a spatula to make the top even. Place in an oven preheated to 180 °C and bake for around 45 minutes. When cooked, the cake should be brown on top and the centre should spring back when gently pressed with two fingers. Remove the tin from the oven and carefully lift out the bread, or invert the tin. Place on a wire rack and allow to cook. Makes 10 slices of @ 55 g