Serves 12

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Ingredients for Loaf: 

3 ripe bananas

2 eggs 

1 cup Greek yogurt

1/2 cup rolled oats

2 cups wholemeal flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 cup honey 


Ingredients for Topping: 

1/2 cup walnuts

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

2 tablespoons Extra Virgin Olive OIl

1/4 cup coconut sugar 



1. Preheat oven to 180°C fan forced

2. Line a rectangular loaf tin with baking paper

3. Blend the bananas for 1 minute until soft with small chunks

4. Add in the remaining ingredients to the blender and blend for another 1 minute until smooth. Pour mix into the baking tin.

5. Add the topping ingredients into a clean blender and mix leaving chunky. Use your hands to sprinkle the topping along the cake before putting in the oven.

6. Mix all ingredients in a blender and blend for 1-2 minutes until smooth. Grease and line a muffin pan with grease proof paper.

7. Bake in the oven on the middle shelf for 15-30minutes or until an inserted skewer comes out clean. Let stand for ~10 minutes before eating.


This recipe has been adapted from Sports Dietitians Australia