What is banana bread?
I know I’m super late to the banana bread craze! Well, technically, I’m actually not. I had my own banana bread craze about 10 years ago and its taken me a while to fall back in love. I wanted to make a version that was as healthy and unprocessed as possible and it took a while to get the consistency right but now I’m there, this healthy banana bread recipe is super moist whilst still rising in the oven and having that light, airy bread texture.
Do you have a diet restriction?
This recipe is suitable for people with the following dietary restrictions:
- Dairy Free
- Nut Free
Step 1: Mix the wet ingredients
Lets start with the star of the show in this recipe, the banana. When it comes to using bananas for baking you want to be using the ripest bananas you can find, the kind of bananas that are too far gone for any other occasion. The reason for this is two fold. The first being that a really ripe banana is easy to mash and the second being that the riper a banana is, the sweeter it is, and because a really ripe banana is nice and sweet we can add less of the sweet ingredients later. Mash 3 into a large bowl and add to it, 2 eggs, 2 tablespoons of honey and 1/2 tsp of vanilla. Mix well.
Step 2: Mix in the dry ingredients
To this, add 1 1/2 cups of plain flour, 1 tsp cinnamon 1/8 tsp salt. 1/2 tsp of baking powder and 1/2 tsp of bicarbonate of soda. Mix this together until you have a thick batter. Ideally this should be slightly thicker than a regular cake batter but still a flowing liquid and nowhere near as thick as a cookie dough. You can also use wholemeal flour in this recipe to make it healthier, I haven’t due to personal taste but wholemeal will work just as well.
Step 3: Bake the healthy banana bread
Pour your mixture into a small lined bread loaf and bake at 180c for 50 minutes turning around half way through the cooking time. Remove the loaf and liner from the tin and leave on a wire rack to cool.
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