This banana bread is so much more nutritious than regular banana bread and it still tastes amazing! Using Greek yoghurt keeps the bread moist while increasing the protein and significantly reducing the saturated fat content as no butter is required. The added chia and linseeds increase the fibre, omega 3 fats, protein and help to lower the GI. This recipe is the perfect cure for 3.30-itis!

Serves: 16

Ingredients

- 3 bananas, mashed

- 2 eggs

- 1 cup low fat natural Greek yoghurt

- 1tsp vanilla bean paste

- 1 3/4 cups plain flour

- 1tb baking powder

- 1/2 cup brown sugar

- 1tb chia seeds

- 1tb linseeds

- pinch of salt

- 1 1/2 cups frozen blueberries, defrosted (or fresh if you can afford it!)

- 1tb rolled oats

- 1tb shredded coconut

Method

1. Pre-heat the oven to 180 degrees celcius and line 2 medium sized loaf tins with butter/margarine and flour

2. In a mixing bowl, add the mashed banana, eggs, yoghurt and vanilla and stir until well combined - don't worry, it's supposed to be lumpy!

3. In a separate bowl sift the flour and baking powder, then add the sugar, seeds and salt and combine. Make a well in the centre.

4. Gradually add the wet mixture to the dry mixture and stir until just combined. Add blueberries.

5. Pour mixture into prepared tins and bake in the oven for 1 hour or until a skewer inserted comes out clean and the oats are golden brown.

6. Let stand for 10-15 mins the turn out onto a wire rack to cool