I don’t mind if the bananas get forgotten in the fruit bowl and started to go brown. It means that there’s a banana cake, banana muffins or banana bread just around the corner. Sometimes I’ll throw the bananas in the freezer if they are getting over-ripe and then I can just pull them out again when it comes time to bake. The end result is a more moist cake when I do this as well.
Today I’m going to share a recipe I collected from my aunt in Canada. I love it because it’s reasonably healthy, using a natural oil instead of butter, honey instead of sugar, and wholemeal or whole wheat flour instead of white. A great, healthy snack!
Thanks for visiting Love Thy Kitchen. If you subscribe via email you’ll get updates straight to your Inbox, for free!
Golden Banana Bread
2 cups wholemeal or whole wheat flour, fine or mixed
2 very large bananas (or 3 small), mashed
1/2 cup honey or maple syrup
1/3 – 1/2 cup milk or substitute
1/4 cup natural oil
3-4 tsp baking powder
1 tsp real vanilla
1/3 tsp sea salt
optional: 1/2 cup chopped walnuts or raisins
Cream the oil and honey together. Beat the mashed banana into the oil and honey mixture.
In a separate bowl, sift all the dry ingredients together and add them to the wet mixture. Add nuts or raisins, 1/3 cup milk and vanilla and beat well. Add extra milk only if the batter is too stiff. Batter should be very thick but stirrable.
Scoop the mixed ingredients into a pan lined with non-stick baking paper and bake at 350 degrees F for 50-60 minutes until nicely browned on top and a toothpick comes out fairly clean. Turn bread out onto a rack to cool. As with yeast breads, these breads become less doughy as they cool.
Bread is delicious fresh, but can also be stored for a couple of weeks in the freezer.
Alternatives: Try substituting the banana for grated zucchini or mashed pumpkin for something different (add a touch of nutmeg to the pumpkin version!). The photo you see above is actually a combination of banana and zuchinni
What’s you’re favourite way to eat banana bread?