2 medium very ripe bananas
250 ml (1 cup) buttermilk
2 x 50 g eggs
1 tsp vanilla extract
160 g (1 cup) wholemeal self-raising flour
75 g (½ cup) self-raising flour
75 g (½ cup) plain flour
110 g (⅓ cup) LoGiCane low GI cane sugar or sugar substitute
2 tbsp good-quality cocoa powder, sifted
- Preheat oven to 170°C (fan-forced). Spray a 6cm deep, 10.5 x 21cm (base measurement) loaf tin with cooking spray. Line with baking paper, allowing the sides to overhang.
- Put bananas in a medium bowl and mash with a fork until smooth. Add buttermilk, eggs and vanilla extract. Whisk until combined.
- Put flours, sugar and cocoa in a large bowl. Add banana mixture and stir with a wooden spoon until well combined.
- Spoon mixture into prepared tin and smooth over surface with back of spoon. Bake for 40-45 minutes or until cooked when tested with a skewer. Set aside in tin to cool for 10 minutes. Transfer to a wire rack to cool completely. Slice and serve.