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.
1/4 cup brown sugar
1/4 cup almonds
375ml sour cream
1 cup caster sugar
1 3/4 cups self-raising flour
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)