Recipe for bariatric patients – banana and walnut tealoaf

Recipe for bariatric patients – banana and walnut tealoaf

Many bariatric patients believe that they will never enjoy a sweetish treat again…this recipe I hope dispels that myth.

This recipe for bariatric patients was developed for two main reasons…one a request from a WLS patient who wanted to take a birthday treat into her office (that she could eat too) and the second my need to produce something I could take along to Support Groups for tasting (that would travel well) when I do my bariatric cookery chats and seminars.

It works on so many levels…cooks and keeps well, is low in calories, fat and sugar compared to its ‘normal’ version and provides some much needed protein (although could have more if you add a scoop of protein whey powder to the ingredients…unflavoured, vanilla or banana work very well).

Recipe for bariatric patients – banana and walnut tealoaf

Ingredients – (Metric/US)

  • low-fat cooking spray
  • 2 large ripe bananas, mashed
  • 2 eggs, beaten
  • 11/2 tsp vanilla extract
  • 9 tbsp Splenda granulated sweetener
  • 115g plain flour/generous 1 cup all-purpose flour
  • 115g/generous 1 cup ground almonds
  • 33/4 tsp baking powder
  • pinch of salt
  • 3 tbsp melted butter
  • 75g/3/4 cup chopped walnuts


  1. Preheat the oven to 180 C/350 F/gas mark 4. Spritz a 21 x 11 x 6 cm/8 x 4 x 21/2 inch loaf tin/pan with low-fat cooking spray.
  2. Mix the bananas with the eggs, vanilla and Splenda sweetener until well combined.
  3. Mix the flour with the almonds, baking powder and salt. Fold into the banana mixture with the butter and walnuts.
  4. Spoon into the tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
  5. Cool on a wire rack and slice to serve.

Makes 16 SLICES/ABOUT 16-32 WLS portions

Calories: 140/70
Protein: 4g/2g
Carbohydrate: 10.8g/5.4g
Fat: 9.6g/4.8g

Suitable for vegetarians
Suitable for freezing

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