A Healthier Banana Bread

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There are countless ‘healthy’ banana bread recipes out there however, I find they’re either tasteless, are not at all like banana bread or are expensive to make.

This banana bread recipe is delicious and I can assure you, it really tastes like the calorific banana bread we know and love. It toasts perfectly, and is a balanced snack, breakfast treat or dessert.

I cannot express how important it is to use very overripe bananas, we’re talking almost black! The texture and flavour will not be the same if you use bananas that are too green. Don’t be afraid of bruises! The list of ingredients looks long, but it isn’t as scary as it looks. You should have most things in the pantry or fridge.

A healthier banana bread (makes one loaf or 16 muffins)

2 cups of mashed very overripe bananas (about 4-5 large bananas)
3 large free range eggs
1/4 cup EEVO (extra virgin olive oil)*
1 tbsp vanilla extract/vanilla paste
1 tbsp cinnamon
1 tsp mixed spice
3 tbsp pure maple syrup*
2/3 cup oat flour (ground oats)
1 1/3 cup almond meal
3/4 desiccated coconut
1 1/2 tsp baking powder
pinch of salt

1. Preheat the oven to 180 degrees Celsius (160 degrees fan-forced) and grease a loaf tin or muffin tray.
2. In a large bowl, mash all the bananas and add the lightly beaten eggs, oil, maple syrup, spices and vanilla.
3. Add oat flour, almond flour, coconut, baking powder and salt in another large bowl and mix.
4. Make a well in the dry mixture and add the wet banana egg mixture. Whisk until everything is incorporated and smooth.
5. Pour into pan and top with some thinly slice banana or a sprinkle of coconut/chop chips (if you’re feeling decadent).
6. Pop into the oven for roughly 40 minutes or until golden and a skewer comes out clean. It should feel springy but not soft.
7. Leave to cool in the pan for 30 minutes before turning onto a wire rack to cool.

You can use any oil you desire instead of EEVO. I use it because I don’t mind the flavour, it is readily available and it is a good fat.
You must use pure maple syrup. If you don’t have any (it is quite expensive), honey may be okay – I haven’t tried it with honey. Otherwise, you could use rice malt syrup if you are on a low fructose diet.
The bread toasts really well in a toaster/sandwich press. Just cut a thick slice and toast evenly for about 1 minute on either side. It’s really nice topped with ricotta/cottage cheese and a drizzle of honey or some nut butter perhaps.

This will keep in an airtight container for up to 5 days, otherwise it freezes well for months and makes for easy and quick snacks!

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