Tag: breakfast

Banana Bread (the healthy one)

I absolutely LOVE banana bread, unfortunately my family do not share the same level of enthusiasm and so I don’t make it too often (because I eat it all). Last year I came across a healthy banana bread recipe, relying on the sweetness of very ripe bananas and with no flour, it is a great alternative to one of my favourite sweet treats. I have a slice of this, toasted with a little butter, as a treat when I am on a diet, and it really scratches that itch of having a sweet thing, without sending my sugar cravings into overdrive. I have suggested a few alternatives if you are vegan or allergic to any of the main ingredients, though I have not tried these myself.

Photo by Taryn Elliott on Pexels.com

Ingredients:

  • 3 overripe bananas (or 4 if small)
  • 2 eggs (use chia seeds for a vegan alternative)
  • 80g butter, melted and cooled (use coconut or vegetable oil for vegan/dairy-free alternatives)
  • 1tsp vanilla extract
  • 100g ground almonds
  • 80 porridge oats (whole or blitzed in blender)
  • Pinch salt
  • 1 tsp baking powder
  • 60g pecans or other nuts (slightly bashed with a rolling pin)
  • 50-100g dark chocolate (recommend 70% or higher)

Method

  1. Preheat oven to 180°C/160°C fan
  2. Grease a 2lb/8inch loaf tin, or line with baking parchment/loaf liners
  3. Place the bananas in a bowl and mash with a fork
  4. Add the eggs, melted butter, and vanilla and stir well.
  5. Add the almond flour, oats, salt, and baking powder and stir until well combined
  6. Fold in the nuts, and chocolate if using
  7. Pour the mixture into the loaf tin (top with a halved banana if you want)
  8. Bake for 40 minutes until golden on top and the cake springs back nicely
  9. Serve and enjoy!

A few tips!

  • This banana bread freezes really well. I pre-slice and freeze in food bags, the slices can then be defrosted in the microwave or simply by taking out the fridge 24 hours before you want to eat it. I recommend lightly toasting the banana bread after defrosting.
  • If you want a slightly smoother texture then I recommend blitzing the oats in a food processor.
  • This is a really adaptable recipe, feel free to add/remove the fillings. Raisins/sultanas, other nuts, and mixed spices work really well.
  • Top the banana bread with a bit of butter, nut butter, or berries and yoghurt for a sweet treat or filling breakfast.
  • Almond & Oats: I have tried this recipe using just almond flour (so 180g overall) and it worked really well, if you can’t have/don’t like almonds then I suggest using the equivalent of blitzed oats or a flour alternative.