Step 1 Preheat oven to 180°C. Grease and line a 4-cup capacity loaf tin with baking paper.

Step 2 In a large bowl, combine flour, LSA and sugar. In another bowl, beat together eggs, banana, oil and vanilla.

Step 3 Stir egg mixture into dry ingredients. Pour into loaf tin and bake for 1 hour, reducing the heat by 10°C if the top of bread becomes too dark. Remove, cool 10 minutes in tin, then turn out onto wire rack to cool completely.

Original ingredients

1/4 cup brown sugar
1/4 cup almonds
375ml sour cream
125g butter
1 cup caster sugar
2 eggs
1 3/4 cups self-raising flour
2 bananas

What we did

• Removed the brown sugar
• Replaced the butter with more bananas
• Replaced the sour cream with olive oil
• Swapped the flour for gluten-free flour

Traditional version (per serve)

Total energy 1790kJ
Total fat 23g (13.5g saturated fat)

HFG version (per serve)

Total energy 1055kJ
Total fat 10.8g (1.5g saturated fat)