Makes 1 loaf
4 large banana peels (300g total), chopped
⅓ cup light flavoured olive oil
¼ cup caster sugar
1 ½ cups self-raising flour
⅓ cup LSA
½ cup desiccated coconut
1 tbsp psyllium husks
3 tsp baking powder
¼ cup mixed seeds (or chopped nuts), to sprinkle
Preheat oven to 180°C (160°C fan forced). Lightly grease and line a 10 x 20cm loaf tin with non-stick baking paper.
Place banana peels in food processor with ¾ cup water, oil and sugar. Process until a smooth paste. Scrape down the sides of the bowl. Add the eggs and pulse to combine. Add flour, LSA, desiccated coconut, psyllium husks, baking powder and pinch of salt; process until smooth.
Spoon into the tin and smooth the top. Sprinkle with mixed seeds. Bake for 40-45 minutes, or until a skewer comes out clean. Cool in the tin for 10 minutes, transfer to a wire rack and cool completely.
Banana, cinnamon: Add 1 ripe banana, 1 tsp cinnamon and 1 tsp vanilla to food processor when you add the eggs.
Carrot, cheddar and jalapeño: Add 1 medium carrot (grated) and 1 tsp ground cumin to food processor when you add eggs. Fold ¼ cup grated cheddar and ½ jalapeno thinly sliced into the final batter. Spoon into the tin; sprinkle with extra cheddar and remaining ½ jalapeno.