Fun Fact: whenever I go back home, my younger brother has a habit of hiding ripe bananas around the house for me to find, as a helpful hint that he’d like me to bake Banana Bread. I usually have to make more than one batch, y’know, since he prefers to have a loaf to himself.
He’s yet to try my healthier version – I’m sure he’d say he hates it on principle, but I promise you that this is a pretty bloody close second. And and and it’s only 128 calories for a generous slice.
Look at those lovely chunks of banana and chocolate. Handsome devil.
Banana Bread was one of the first cakes I really nailed, many moons ago. So I’ll tell you my banana secrets, you lucky thing.
The key to successful Banana Bread is super ripe bananas, roughly mashed. The more hideous and lumpy the batter, the better the batch in my experience.
I tend to experiment with a combination of flours for my healthier bakes, mostly because I like the resulting textures. But, if you don’t have all of the flours or the ingredients to make your own, you can always make substitutions for the flours that you have on hand. Just make sure that the total weight of the dry ingredients matches up with the original recipe, and it’ll work out just fine.
This stuff is best eaten fresh from the oven, but arguably the best part is that it freezes really well. So if you can’t be trusted with a whole loaf of ready-to-eat cake (ahem), you can quickly freeze a few slices to keep on-hand in case of emergencies. I defrost mine and toast it under the grill when a spot of cake therapy is in order on busy week-nights.
I think this would be amazing with peanut butter and / or nutella slathered on top, if you’re really looking to treat yo’ self. I guess I’ll just have to test-drive that theory and let you know…
- 50 g Sukrin Gold (sub. granulated sweetener / coconut sugar / brown sugar)
- 20 g coconut oil, melted
- 1 whole egg
- 1 egg white
- 40 g powdered peanut butter
- 10 g oat flour (ground oats)
- 10 g coconut flour
- 15 g almond flour (ground whole almonds)
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- pinch salt
- 4 bananas, very ripe, roughly mashed
- 1 tsp vanilla extract
- 50 g dark chocolate, chopped (optional)
Pre-heat the oven to 160C.
In a large bowl, combine Sukrin and coconut oil followed by your egg and egg white.
Mix all of your flours, powdered peanut butter, baking powder, bicarb. and salt together, and add to the egg mixture, whisking until combined.
With a wooden spoon / spatula, gently stir in the banana, vanilla extract and chocolate until evenly distributed.
Pour the batter into a lined loaf tin, and bake for 45 minutes - 1 hour, depending on how gooey you like the center.
Helpful hint: I folded a piece of foil to rest over the top of the loaf after around 35 minutes to prevent the top from catching. You may or may not need to do this, depending on your oven.
Store in an air-tight container for 5 days or freeze for up to a month.
Nutritional Information per serving:
Calories: 128 / Protein: 4g / Carbohydrate: 13g / Fat: 6g