Guilt-free Banana Bread

February 12, 2015

I love banana bread.

 

I mean, what's there not to like? Naturally sweetened, filled with all sorts of nuts and seeds that are good for you, and specked with the occasional chocolate chip. Gobsmackingly yummy with a cuppa.

 

Boyfriend loves them too so we're always looking to have a stash of banana bread at home. Unfortunately while they aren't hard to find, those sold outside aren't usually healthy. Refined sugars, butter, crumbles - I might as well have a normal cake. And they can be pretty pricey at $4-5/slice. 

 

 

So why not whip them up your own? It's really easy to make and only requires the simplest ingredients you probably already have in your pantry. Flour, olive oil, bananas and honey, that's about all it needs. All of that's also only gonna set you back at $8-9 per loaf. If that doesn't sound attractive I don't know what does.

 

 

After hunting months for the perfect banana bread recipe, I've finally settled on this. Moist, soft, and absolutely guilt-free, this banana bread is stunning. So simple, yet it's become an absolute staple in my house. The best thing here is how customisable it is. I've tried it with a variety of flours and fillings, and it's always turned out spot on.

 

The only problem I've had with this, is that it's so damn good it disappears the day it's made. I now have to make loaves at a time if I want to even have a slice for school tomorrow. 

 

Trust me, it's that good.

 

 

Guilt-free Banana Bread (makes 1 loaf)

Adapted from Sarah's Coziest Banana Bread

 

¼ cup milk of your choice 
6 tablespoons oil (olive, coconut, etc.)
6 tablespoons maple syrup
1 teaspoon pure vanilla extract
2 ¼ cups mashed ripe bananas (approx 5 medium bananas)
2 cups flour (I used whole spelt)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 cup chopped nuts + seeds 
¾ cup chopped dark chocolate (1 standard 100 g bar) – optional

 

1. Preheat oven to 175C.


2. Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.


3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.


4. In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts and chocolate. 


5. Pour into a cake pan and smooth the top. Bake until a toothpick inserted in the center comes out clean (time varies greatly according to oven – mine takes about an hour, but this recipe suggests only 30 minutes. Check periodically after the half hour mark.)

 

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