Wholemeal Multi-grains Walnut Banana Loaf

March 09, 2017

Guilt free healthy and scrumptious snack to refuel your body after hard day at work or post exercise

Meal Type: Snack
Recipe Type: Sports Fuel
Serves: 8
Prep time: 00:15
Cook time: 01:00


  • 100 grams Mix of walnut and pecan (crushed it with hand)
  • 100 grams mix of oat, flaxseed, chia seed, and hempseed
  • 6 Ripe bananas, peeled
  • 125 grams Unsalted butter, at room temperature
  • 2 tablespoon Honey
  • 200 grams Self-raising wholemeal flour
  • 2 Free range eggs
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • 0 Pinch of salt
  • 1 tablespoon Olive oil


  1. Preheat the oven to 170°C/325°F/gas
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  4. Tear off a metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over sides and rub that in, then push the scrunched greaseproof into a loaf tin, getting it right down into the corners. Transfer the batter to the tin and cook on the middle shelf in the oven for an hour.
  5. After an hour, test the loaf by poking a skewer into the middle. If the skewer comes out clean the loaf is cooked, if not put the tin back in the oven for another few minutes.