Banana Bread
Serves: 20 slices
  • 225 g (1½ cups) plain flour
  • 1 tablespoon baking powder
  • 110 g (1/2 cup - firmly packed) brown sugar
  • ½ cup oat bran
  • 35 g (1/3 cup) walnuts roughly chopped
  • 2 tablespoons chia seeds
  • 160ml (2/3 cup) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  1. Preheat the oven to 180 degrees celsius. Line a 21cm x 11cm x 5cm loaf tin with baking paper.
  2. Put the flour and baking powder in a large bowl and whisk together with a balloon whisk. Stir in the brown sugar, oat bran, walnuts and chia seeds.
  3. In a separate bowl, whisk together the buttermilk, eggs and vanilla. Add the mashed banana and stir until well combined. Pour into the flour mixture and fold until just combined.
  4. Spoon the batter into the prepared tin and level the surface with the back of a large metal spoon, then sprinkle with the seeds.
  5. Bake for 50-55 minutes or until a skewer inserted in the centre of the banana bread comes out clean.
  6. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. The bread will keep for up to 3 days.
Recipe from: The Baker IDI Healthy Cholesterol Diet and Lifestyle Plan (Penguin Books,2015)
Recipe by Villiers Brown at