There’s a bit of a grey area I think as to what “Banana Bread” should be called. I’ve eaten platefuls of what’s always been known as “Banana Bread” in the past, but to me it always seems a bit too decadent, too rich, to be simply classed as bread.
After all, I can hardly imagine anyone wanting to use two slices of this to make their breakfast BLT (That’s vegan bacon, mind you!)
(To skip straight to the recipe, click here!)
But then, Banana bread can be sliced and toasted, just like your traditional loaf.. so who knows?
Call it what you will; Banana Cake, Banana Bread, Banana Cakey-Bready-Yumminess … Soon you’ll be calling it Gone! 😉
This recipe is really rather addictive. I made it first whilst working with my parents, and I took them over a batch I’d quickly whipped up that morning as a treat to help everyone keep working. (There’s no better incentive to work than sweet treats!)
It wasn’t until they had quickly polished off the entire thing that I let them in on the secret that this banana bread, though amazingly delicious and tasting like a naughty treat, actually isn’t that bad for you 😉
Low in fat – just one tablespoon in the whole thing – and the fat I used is coconut oil, which as far as fat goes, is rather good for you! There’s a little information here for those interested 🙂 This recipe is made using half plain, and half oat flour, which adds a nice amount of fibre, protein, plus some other lovely things 🙂 Oats are also meant to be good for lowering cholesterol 🙂 And of course you can’t go wrong with bananas and dates =] Try making this yourself and let me know what you think!
It works great baked in a cake tin, or loaf pans. Either way, it’s delicious!
I had tried to wait until tomorrow to photograph these as loaves.. but it got dark, so I couldn’t take photos.. and I couldn’t wait any longer!
I’ll take some photos soon, honest 😉
If you choose to make this as loaves, you’ll get two 🙂 It would be lovely to keep one, and give one away to family or friends! Well.. if you can bear it, that is 😉
Healthy Banana Bread
By September 6, 2013Published:
There's a bit of a grey area I think as to what "Banana Bread" should be called. I've eaten platefuls of what's always been known as …
- 2 Ripe Bananas
- 1/2 cup Caster sugar
- 1 tbs Demerara Sugar
- 1 tbs Melted coconut oil Or you could use margarine, or oil if you like
- 1 tsp Vanilla essence Essence or vanilla bean paste would work well 🙂
- 1 Cup Self-raising flour
- 1/2 Cup Dates Roughly chopped, and coated with flour (optional)
- 3/4 Cup Oat Flour
- 1 Pinch Salt
- 1/2 Cup Milk Any would work - I used soya
- I used 2 medium sized bananas in my recipe, so if you only have little ones maybe use three. Pop them in your mixing bowl and mash with a fork, until you've gotten out most of the lumps.
- Add in your sugar, milk, vanilla, salt and oil, and give it a good mix. It will look rather thin and strange at this point. Don't fret though, that's normal 🙂
- Sift in your flours, and mix it all together. You could probably use all self-raising if you wanted to, but I like the mix of both 🙂
- If you're planning on adding dates, now's the time :). Give them a rough chop, and lightly coat them with flour. This will help prevent them sinking to the bottom of the tin 🙂 Fold them in gently.
- Grease your tin of choice (I used coconut oil) and sprinkle in your demerara sugar. I also sprinkled some pumpkin seeds into one to add some texture (yum!) Pour in your cake mix. You could sprinkle the tops with sugar too if you like, but I didn't see the need. Bake at gas mark 6 for 30 to 40 minutes, or until risen, golden, and when a toothpick inserted into it comes out clean 🙂
- Slice, and enjoy! 🙂