Lupin Banana Loaf

Lupin Banana Loaf

Prep time 15 mins.  Cook time 45 mins.  Loaf serves 10.

(V) (GF); Per serve: 220 Calories, 8g Protein, 6g Fat, 32g Carbs, 6g Fibre


  • 125g lupin flakes
  • 250g ripe bananas – mashed (2 large or 3 small)
  • 215g SR Flour (or GF flour)
  • 100g brown sugar (or coconut sugar)
  • 50g melted coconut oil
  • 50g chopped pecans or walnuts (optional)
  • 150ml milk of choice (coconut milk for vegan)
  • 2 tsp cinnamon powder
  • 1 tsp vanilla essence
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder


  • Preheat oven to 170°C. Grease a loaf pan lightly with oil and line with non-stick baking paper.
  • Mix lupin flake, sugar, SR flour, cinnamon, bicarb of soda and baking powder in a large bowl.
  • In a separate bowl, mix the melted coconut oil, milk, mashed bananas, and vanilla and stir gently.
  • Pour the wet mix into the dry ingredients and fold in gently until just combined (do not overmix).
  • Pour the mixture into the loaf pan and sprinkle the top with lupin flakes, chopped nuts and 1 teaspoon sugar.
  • Bake for approximately 45 minutes. The banana bread is ready when a skewer in the centre comes out clean.
  • Set aside for at least 5 minutes, before carefully turning out onto a wire rack to cool.

Note: can cover with foil for last 10 mins if cake is over browning.


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