Jess' Health-"ier" Banana Bread!
Updated: Sep 26
Banana Bread is a favourite in our house. Enjoyed with cups of coffee or tea, on the go in the paddock or the tractor or taken to school in the lunch box. But, we aren't a fan of highly processed refined sugar. So, after lots of trial and error, Jess makes her Banana Bread without the heavy butter (unless slathered on top) or white sugar. Not one for measuring things out or writing things down, Jess has finally worked out the exact recipe for her Banana Bread so you can enjoy it at home. It can be made with any of our flours, but we like the 100% whole wheat flour the best for that added wheaty flavour and the extra nutrition of the whole grain. We hope you enjoy some with your cuppa!
1/2 cup melted coconut oil
1/2 cup rice malt syrup (or honey, maple syrup, golden syrup)
1/2 cup coconut sugar
3 ripe or over ripe bananas, mashed (we peel and freeze the over ripe ones until we have enough)
1/2 cup milk of your choice
1 teaspoon baking soda
1 teaspoon baking powder (omit this if you want a denser "bread" - I like it in)
1 teaspoon vanilla extract
pinch of salt
1/2 teaspoon ground cinnamon
1 3/4 cups of Artisan Grains Australia 100% whole wheat flour
optional extras - extra banana for the top or nuts or dried fruit to swirl in. I never add the extras!
Preheat oven to 165 degrees celcius and grease and line a loaf pan with baking paper.
In a large bowl beat the oil and syrup together with a whisk. Add the eggs and beat well and then add the bananas and milk. (if your coconut oil solidifies, pop it in the microwave for a few seconds or just place somewhere warm for a few minutes - i like the cup warmer on top of the coffee machine!).
Add the baking soda and baking powder, vanilla, salt and cinnamon and stir to blend. Finally, add the Artisan Grains Australia flour and coconut sugar and stir with a big spoon until it's just combined. Don't over mix. Lumps are fine! (if you're adding extras in, now is the time to gently stir them through)
Pour into your lined tin. If you want to decorate the top with extra banana, some nuts or a swirl of cinnamon, you can.
Bake for 55 - 60 minutes or until your toothpick or skewer comes out clean.
If you have the willpower, it's best to let it rest on a cake rack for 5-10 minutes - but let's face it- we cut that baby straight away and slather it with butter while it's still hot. Otherwise we enjoy it cold without butter!
We just store it in a container on the bench as it never lasts long, but you can also store in the fridge or even freeze slices.