Easter Banana Loaf Cake


Easter Banana Loaf Cake

Sweet chocolate bunnies and egg hunts are a fast track to sugar highs and upset stomachs, especially when a typical chocolate egg contains approximately 9-10g of sugar (RDI for an adult is 30g, and 23g for children).

Leading dietitian Susie Burrell says that this means that adults and children only need to eat three chocolate eggs to max out their daily recommended sugar intake.

As a parent Susie knows that it can be difficult to monitor how much chocolate your children eat throughout the day, so looking at low sugar alternatives like dark chocolate or protein rich treats that have a 100% natural peanut butter in them, will help to slow down the snacking.

Susie's tips for enjoying a healthier Easter:
• Be aware of how much sugar is in each Easter treat
• Mix treats with a 100% natural protein source like Mayver's Peanut Butter
• Prepare your own Easter sweets
• Collect Easter eggs and redistribute evenly
• Wait until later in the day before indulging in sweets

Easter Banana Loaf Cake

By Susie Burrell
Time: 2 hours | Serves: 12

Ingredients
250g frozen raspberries, thawed
2 tbsp chia seeds
1/2 cup Mayver's Skin On Peanut Butter
3 eggs, whisked
1/4 cup light extra virgin olive oil
2 tbsp honey
1/2 cup skim milk
3 overripe bananas, 2 mashed and 1 sliced
1 cup plain wholemeal flour
1 cup plain flour
1 tsp bicarbonate soda
3 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt

Method
1. To prepare the chia jam, combine raspberries and chia seeds in a small mixing bowl. Stir to combine. Cover and place in the refrigerator to thicken.
2. Preheat oven to 180°C /160°C (fan forced). Line a 21cm x 11cm loaf pan with non-stick baking paper.
3. Beat peanut butter and eggs with an electric mixer on medium speed for 3 minutes, or until thick and well combined. Reduce speed to low and beat in olive oil, honey, milk and mashed banana.
4. In a separate bowl, sift together the flours, bicarbonate soda, baking powder, cinnamon and salt. Stir to combine. Pour wet mixture into dry mixture and fold gently.
5. Pour mixture into lined pan and press banana halves into the top of the mixture. Bake for 1 hour or until a skewer comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to cool.
6. Slice into 12 pieces. Serve alongside chia jam and peanut butter.


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