Easy to make recipe for Banana Bread
Banana Bread, the perfect way to use up those bananas sitting in the fruit bowl looking sad because no-one wants them. There’s nothing wrong with them except that they’re a little bruised around the edges or over-ripe (there’s a message in there somewhere!)
Gluten Free and no Refined Sugar
I’m always on the look out for low or no refined sugar recipes and my daughter sent this one over to me so I’m afraid I can’t take the credit for it. It doesn’t have any refined sugar and to be honest if you’re not looking for something too sweet you can leave out the maple syrup and make it even more healthy. It’s also suitable for anyone who has a gluten free requirement.
All In One Method
The original recipe stated the stages for mixing but I’m nothing if not impatient and I’ve tried and tested the all in one method and it works a treat. All you need to do is mash the bananas and put them into your food mixer, add the rest of the ingredients and turn it on to a medium setting using the paddle tool. I don’t recommend using a food processor to mix as you’ll lose texture. The mix should be well combined but you don’t want to lose the flecks of mashed banana.
Why not add a Protein Boost
If you’re looking for an added protein boost you can leave out the vanilla extract and add a serving of vanilla protein powder to the mix. The Body Blend’s plant based protein powder is perfect for this, it stands up really well to the cooking process and really enhances the flavour as well as giving that extra protein.
Banana Bread Recipe
- Preheat the oven to 170c fan or Gas Mark 5.
- Prepare your loaf tin – line a 23 x 13 cm loaf tin with baking parchment or alternatively use one of the liners that are available and much easier to use.
- 300 g ripe bananas roughly 3
- 30 g butter at room temperature
- 2 tbsp maple syrup adjust to your taste buds
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 large eggs
- ½ tsp bicarbonate of soda
- 1 tbsp lemon juice
- 220 g ground almonds
- 30 g ground flaxseed also known as linseed
- 1 tablespoon whole flax for sprinkling
- You can follow the long method below or if like me you are impatient you can throw all the ingredients into a blender or food processor and blend together.
- Mash the bananas and butter to a pulp in a mixing bowl with a fork. Add the maple syrup, cinnamon, vanilla, eggs, bicarbonate of soda, lemon juice and a small pinch of salt. Mix well with a whisk.
- Add the ground almonds and ground flax-seed and mix well.
- Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 1-1/4 hours. Its ready when a skewer inserted into the center comes out dry. If your bread starts to look a bit brown after the first 30 minutes then cover the top with baking parchment until it has finished baking.
- Remove from the oven and leave to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea. Store the bread covered in the fridge (remember there is no sugar or preservatives) for up to a week or slice and freeze. That way you can enjoy a slice at a time reheated under the grill.
If you fancy adding a little something else to the recipe, it will will happily take the addition of a handful of chopped walnuts, dates or sultanas.