Happy Thursday! Its nearly the weekend again (yay) so I thought I would post a recipe that I decided to try last weekend. I had a whole bunch of bananas that went uneaten last week so instead of throwing them out I decided to make banana bread which I have been threatening to do for ages! Its the first time I’ve actually made banana bread, but I was pretty impressed with how they turned out (even if I did overcook the tops a bit- shhh) and I will definitely make this recipe again…
Now just to be clear, when I say ‘healthy’, I don’t mean Slimming World friendly (soz). The banana bread is pretty good for you as far as ingredients go though as it doesn’t contain any sugar or butter and the milk is virtually fat free. Instead its made with organic agave syrup, coconut oil, almond milk and wholemeal flour which are all super good for you in terms of nutrients, good fats and dietary fibre, and sure it has banana’s in it… its practically one of your 5 a day** 😀
**please note… this definitely does not count as one of your 5 a day 😂
This banana bread is adapted from an american recipe so you’ll have to get your measuring cups out! I had 6 banana’s left over so I doubled the recipe and it worked out perfectly fine, but I’ll just give the original recipe for the one loaf! Also you’ll probably be wondering why my bread is round and not in the traditional loaf form… I don’t have any loaf tins so just went with some round pie tins I had in the press, you gotta do what you gotta do!
While the banana bread takes a while to cook, it literally only takes 10 mins to throw together and what you should end up with is a beautifully moist, sweet smelling banana bread with some nutty undertones. I really liked this one and hope you do too… this is a great one for the weekend!
- ⅓ cup melted coconut oil (you can also use extra-virgin olive oil or high quality vegetable oil)
- ½ cup of Agave Syrup (or substitute with honey or maple syrup or other natural sweetener syrup)
- 2 eggs
- 1 cup mashed ripe bananas (about 3 medium or 2 large bananas)
- ¼ cup unsweetened almond milk (you can actually use any type of milk or water :-))
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1¾ cups wholemeal flour (or regular whole flour if you prefer)
- Handful of mixed seeds plus some extra to sprinkle on top (you can mix in whatever you want really…chopped nuts, chocolate chips, raisins, chopped dried fruit, fresh banana slices)
- Preheat oven to 165 degrees and grease a 9×5-inch loaf pan. (Or whatever pan you have ☺️)
- Mash up your bananas in a bowl
- In a seperate bowl, beat the oil and agave syrup together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! Gently fold in your mixed seeds leaving some for the topping.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.(or in my case in a spiral!) and scatter some seeds on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.