Pear Coconut & Lupin Bread

Posted 27/11/2017

Recipe by Nicole Dynan @good_nutrition_co //

Accredited Practising Dietitian & Sports Dietitian


1 cup Lupin Flakes
700g tinned pears (or 3 large ripe pears, peeled)
1.5 cups Self raising wholemeal flour
¼ cup desiccated coconut
⅓ cup brown sugar
50ml Extra Virgin Olive Oil
2 whole eggs – lightly whisked
½ cup light coconut milk (or your preferred milk alternative ie skim milk)
2 tsp cinnamon
2 tsp vanilla essence
½ tsp bicarb soda

  1. Preheat oven to 170°C. Grease a loaf pan lightly with oil and line with non-stick baking paper.
  2. Blend the lupin flake, SR flour, bicarbonate of soda and cinnamon in a large mixing bowl.
  3. Gently melt butter in a large saucepan over low heat. Take off the heat, add the brown sugar, skim milk, mashed bananas, vanilla and eggs and stir in gently.
  4. Pour the butter mix into the dry ingredients and stir in gently until just combined.
  5. Pour the mixture into the cake pan and sprinkle with lupin flakes and ¼ teaspoon sugar (optional).
  6. Bake for approximately 45 minutes, banana bread is ready when a skewer in the centre is clean.
  7. Set aside for at least 5 minutes, before carefully turning out onto a wire rack to cool.
Stay in the Lupe!
Sign up to get updates on the latest lupin recipes, ideas & special offers!