Saturday, August 25, 2012

Low GI Recipe - Banana Bread with ricotta & honey

Banana Bread with Ricotta & Honey, Serves 8 as breakfast
(page 94 Better Homes and Gardens Australia Diabetic Living May/June 2012 magazine)

Preparation Time : 15 mins, + 10 mins cooling time.  Cooking Time : 45 mins

Cooking spray
3 ripe bananas, peeled
80g (1/2 cup) low fat vanilla yoghurt
3 x 50g eggs
60g 40% reduced-fat sunflower spread, melted, cooled
1 tspn vanilla essence
160g (1 cup) wholemeal self-raising flour
75g (1/2 cup) self-raising flour
15g (1/2 cup) oat bran
1 tspn ground cinnamon
70g (1/2 cup, firmly packed) dark brown sugar or 1/3 cup granulated sugar substitute
250g low-fat ricotta
2 Tblspn honey

1. Preheat oven to 170C (fan-forced). Spray a 7cm-deep, 10cm x 21cm (base measurement) loaf pan with cooking spray. Line base and sides with baking paper, allowing the paper to overhang the sides.

2. Put bananas in a large bowl. Mash with a fork until smooth. Add yoghurt, eggs, spread and vanilla essence. Whisk until smooth. Set aside.

3. Put flours, oat bran, cinnamon and sugar in medium bowl.  Stir until well combined.  Add flour mixture to banana mixture and mix until just combined. Pour batter into loaf pan and smooth surface.

4. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean. Set aside in loaf pan for 10 mins to cool slightly, then turn out onto wire rack.

5. Slice bread and spread with ricotta.  Drizzle with honey to serve.

Cooks Tip : This banana bread is delicious served warm or cold.

Nutrition Info:
Per Serve (with sugar) 1278kJ, protein: 10.5g, total fat 9.2g (sat. fat 3.4g), cholesterol 84.5mg, carbs: 44.1g, fibre 3.9g, sodium 318.9mg. Carb exchange: 3. GI Estimate : medium.

Per Serve (with sugar substitute)  1158kJ, protein: 10.5g, total fat 9.2g (sat. fat 3.4g), cholesterol 84.5mg, carbs: 36.6g, fibre 3.9g, sodium 317.9mg. Carb exchange: 2 1/2. GI Estimate : medium.


  1. Yum. Too much fibre for himself at the moment. Consequently I won't make it for a while because there would be nothing to stop me scoffing the lot myself.

  2. Another lovely recipe. Probably not one for us as not sure how long it would keep and we could probably only eat a small amount at a time. Not to worry though we I am sure there will be some more excellent recipes to come in future. I am looking forward to a post telling of how you have fared during your SA stay. Hope all went well and look forward to you being home again. xx

  3. I have a confession. I cannot make any baked product with banana. For some reason, every single time I try it fails. Miserably. Well, actually once it tasted sooo good, but it fell apart horribly. (God it was good though. Banana and raspberry bread).

    I might try this though. I do need to give it another shot. If I could get Sam to eat banana bread it'd be one more way to fool him into eating something nutritious. He eats banana every day (it's the only fruit he does eat) but I could sneak an extra in now and again.

    1. Mel, banana bread is about the only thing I can bake - lol. Hope you do give this a try and it comes out a treat and that Sam loves it. xxx