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Sweet-ish

Banana, Cinnamon & Walnut

Prepare to be disappointed, it’s not cake.

PrepAbout 20 min
BakeAbout 50 min
Makes10 to 12 slices
Tick things off as you go.

No matter how many times I make this, my brain expects a classic banana bread. Every time, I’m disappointed. Every time, my future self thanks me.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Wet mix

My eggs come from our young chooks, so they’re small. Weigh yours to match.

Dry mix

Fold in

Which yoghurt? Which psyllium? See the pantry guide

Method

  1. 1. Soak
    Mash the bananas. Whisk the eggs, yoghurt, oil, vanilla, banana and honey if you’re using it. Stir in the chia and flax. Leave at least 15 minutes.
  2. 2. Heat the oven
    170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
  3. 3. Toast the walnuts
    Toast the chopped walnuts in a dry pan over medium heat for about 3 minutes until fragrant. Cool.
  4. 4. Mix the dry
    Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.

    Psyllium clumps if it’s left in pockets.

  5. 5. Dry into wet
    Tip the dry mix into the wet. Fold until just combined, then fold in the walnuts. It will be thick. That’s right.
  6. 6. Fill
    Spoon into the tin and smooth the top, pushing into the corners.
  7. 7. Bake
    Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil from 30 minutes if it browns too fast.
  8. 8. Cool
    Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.

    Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

I like this with vanilla Greek yoghurt and a gold kiwifruit or some grated Granny Smith apple.

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.