Banana bread sounds good in theory right? It’s fruit – it must be healthy.
Nope, sorry. Most banana breads that you find in cafes are pretty well just glorified cake …. don’t get me wrong – they are super delicious, but just not a very healthy choice!
This recipe is a lot lower in sugar and has lot of extra goodies added to it. Still super delicious, but I am really happy to pop this one in lunch-boxes or enjoy at brunch or with an afternoon cuppa.
If you are after a more traditional version of banana bread, Lib has also posted a yummy banana bread recipe.
See below the recipe for a coeliac friendly option.
- 2 cups flour. (I used a mix; 1 cup barley and 1 cup light rye. Wholemeal spelt also works really well)
- 1/4 cup coconut sugar (optional, but add it in if you’re a sweet tooth!)
- 2 rounded tsp GF baking powder
- 1/2 tsp salt
- 1 tsp cinnamon/mixed spice
- 1/2 cup milk of choice (oat, almond and rice work well)
- 1 tsp apple cider vinegar
- 1 large (or 2 small), very ripe bananas, mashed
- 1 tbsp tasteless coconut oil/vegan butter
- 2 tbsp maple or date syrup
- 1 tsp vanilla bean paste
- 1 tbsp each of flax, sunflower and pumpkin seeds (process these first if you’d like less obvious bits)
- 3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg
- rolled oats to top.
Into a large bowl add all of the dry ingredients. I don’t do sifting (ever if at all possible!), so I use a whisk to gently mix this dry mixture until it’s even.
In a large measuring jug, mix the milk and the vinegar and whisk vigorously for a minute. It should become slightly thicker and have lots of frothy bubbles on top. Then set aside for a few (3-4) minutes. Or blitz in your blender/nutribullet for a few seconds.
To the milk mix, add the mashed banana, oil, syrup, aquafaba/egg and vanilla and whisk until well combined. (or another few seconds in the blender/nutribullet)
Add the wet ingredients to the dry, folding them in until just combined – don’t over mix.
Pour into a large greased loaf pan, sprinkle oats on top and bake at 180C for about an hour, or until a skewer, inserted in the middle comes out clean.
Allow to cool in the tin for 10 minutes before transferring to a wire rack for another 10-15 minutes.
I also make these into muffins when I don’t have as much baking time – makes 18-20.
This is yummy as is, or with a bit of Nuttelex, or even toasted. It freezes and defrosts well, just slice and wrap individually before freezing.
Enjoy … as I currently am, with a cuppa 🙂
To make these coeliac friendly, use 1 2/3 cups of GF flour mix (I like Bobs Red Mill All purpose baking flour) plus 2 tsp of psyllium and make sure you use a gluten free milk then top with rolled quinoa.
To make these in a thermal cooker:
Whisk the milk and vinegar and set aside (Speed 4, 10 seconds).
Place the bananas, oil, vanilla, aquafaba/egg and syrup in the bowl and process on speed 5 for 8 seconds.
Add in milk mixture and process on speed 4 for 8 seconds. Then set aside the wet mix.
Add all of the dry ingredients to the machine and process on speed 4 for 8 seconds.
Add the wet mix back into the dry and process on speed 4 for 6 seconds, the scrape down and repeat.
Bake as per regular method.