Banana bread

Banana bread has always been a favourite with us, although we have not been baking it much in the recent past, since finding out that maida is unhealthy. However, this recipe for banana bread from Cookie and Kate (one of my favourite online resources) uses no sugar or maida, and still tastes delicious. It isn’t excessively sweet, so we added chocolate chips to satisfy my grandson’s sweet tooth. Raisins work well too and add a natural sweetness. Those who don’t mind a slightly less sweet banana bread can try adding walnuts. The bananas for this bread have to be very ripe so that they mash easily and get incorporated into the batter uniformly.

Oil (olive or coconut work best, although I prefer olive oil) – 1/3 cup
Honey – ½ cup 
Eggs – 2 (I used a flax egg*)
Mashed ripe bananas – 1 cup
Milk – ¼ cup
Baking soda – 1 tsp
Vanilla extract – 1 tsp
Salt – ½ tsp
Cinnamon – ½ tsp
Whole wheat flour (atta) – 1 3/4 cup
Optional add ins: ½ cup chopped walnuts/chocolate chips/raisins

*A flax egg is 1 tbsp flaxseed powder mixed in 3 tbsp water

Preheat oven to 165 C and oil a 9×5-inch loaf pan. Beat the oil and honey together with a whisk, in a large bowl. Add the eggs/flax eggs and beat well, then add in the mashed bananas and milk, and mix. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Add the flour and mix well, but don’t worry about the odd lump here or there. If adding any of the optional ingredients, mix them in now.

Pour the batter into the pan and bake for 55 to 60 minutes, or until a knife/toothpick inserted into the center comes out clean Let the bread cool in the loaf pan for 15-20 minutes and then remove from the pan, cut into slices and enjoy!

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