Banana, Fig & Zucchini Breakfast Loaf
Offering over 5 grams of fibre per portion, you’ll be hard pressed to find a loaf to match.
Course: Breakfast
Keyword: banana bread, chef it up
Servings: 8
Calories: 267kcal
Loaf:
- 1 cup whole-grain spelt flour
- 1/2 cup teff grains
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- Pinch of salt
- 3 large eggs
- 2 1/2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 3 extra-ripe bananas, peeled and mashed
- 10 dried figs, diced
- 1 large carrot, grated
- 1/2 small zucchini, grated
- 1/2 cup walnuts, roughly chopped
Toppings:
- 1 banana, peeled and halved lengthwise
- 2 tablespoons coconut flakes (optional)
Preheat oven to 375º. Line a 9x5 loaf pan with parchment paper.
In a large mixing bowl, combine the spelt, teff, baking powder, cinnamon and salt.
In a separate bowl, whisk together eggs, oil and vanilla with an electric mixer. Add bananas, figs, carrot, zucchini and walnuts. Fold in the dry mixture.
Pour the cake batter into the prepared pan. Top with the banana halves any way you like and sprinkle on the coconut, if using.
Pop in the oven for 70 minutes, or until cooked through. Cover with foil after 30 minutes of cooking to prevent burning the coconut. Allow to cool 5 minutes in the pan, then lift it out with the parchment paper onto a wire rack to cool completely before cutting.
Excerpted from Love your gut © 2021 by Megan Rossi. Published by the Experiment, an imprint of Workman Publishing. Reprinted by permission.
Calories: 267kcal | Carbohydrates: 39g | Protein: 8g | Sodium: 127mg | Fiber: 6g | Sugar: 12g