-klik hier voor Nederlands –
I’ll kick off my series of recipes on my blog with my healthy banana bread recipe. It’s somewhat like a loaf, somewhat like a cake. So it’s perfect to eat at anytime of the day. Anything is possible with this great recipe. You can vary and combine and that’s why it won’t bore you easily. I started serving it at my tea garden this season and people are really excited about it! They love how it’s yummy but free of refined sugars, lactose and gluten. So we’ve put it under ‘Healthy Bites’ on our menu. I just love it, because after eating only 1 or 2 slices I can get on with my day without feeling hungry for a few hours. It fills, but it doesn’t sit heavy on the stomach.
♡ BREAKFAST, LUNCH, SNACK, DESSERT ♡
I love to start the day with a slice or eat it in the afternoon with my tea or coffee. But it definitely works as dessert as well. And I even eat it when I’m in need of a quick lunch. People who workout probably all recognise that feeling after a good session when you want to eat something, but don’t want to go for those guilty pleasures. So if you’re that person and you would want to eat something different than a piece of fruit, this is the recipe for you. There’s antioxidants, potassium, fibers and fast-acting carbohydrates in bananas. Scientifically proven those are perfect to boost your energy levels after your workout and for muscle recovery.
♡ PEANUT BUTTER ♡
During my tea garden season I bake this bread every week and what doesn’t get sold goes home with me again 😉 But also in fall and winter, when the garden is closed, I keep baking it. Mainly because it’s so easy and I almost always have most ingredients already in my cupboard. I usually bake a loaf in the weekends for breakfast. And because I think weekends are there to go all out when it comes to food, I spread a little (or a lot of) peanut butter on my slices and cover them with more banana. Peanut butter and banana are definitely bffs. Buy a crunchy kind, free of refined sugars though 🙂 Another idea: grill some slices and serve them warm, sprinkle some maple syrup on them and eat them with lots of fresh fruits. A scoop of (walnut) ice cream goes perfect with it too, so there’s your dessert!
♡ EASY PEASY ♡
This banana bread stays good for up to 10 days. Keep it in the fridge. You can freeze it too, then you can keep it up to 3 months. If you manage to eat just 1 slice at a time, you can enjoy your loaf for quite some time after baking. We all know how great it is to know you’ve got your fast snacks, brekkies and lunches sorted during busy weeks. But do try to mindfully enjoy those though 😉 Oh and, you’ll like this: it takes less than 15 minutes to get this bread into the oven.
Back to business, because the recipe is of course the most important part! Here it is:
- 100 gr. oat flour*
- 60 gr. almond flour
- 75 ml. coconut oil
- 3 tsp. baking powder
- 50 ml. agave syrup/nectar
- 2 big ripe bananas (or 3 little ones)
- 2 tsp. ginger powder
- 2 tsp. cinnamon powder
- freshly-squeezed juice from a quarter of a lemon
- 3 eggs
- pinch of sea salt and pepper
- handful of oat flakes and almond slices
- optional extras like fresh fruits, peanut butter, ice cream, maple syrup (see text above named PEANUT BUTTER)
- * You can easily make oat flour yourself using a food processor. Just grind oats until they're powdery-looking.
Equipment: – food processor (with a 1,5 liter or bigger mixing bowl) or a mixer – loaf tin (25 cm.) – parchment paper Instructions: – Heat the oven to 160ºC fan and line your tin with parchment paper. – Mix the dry ingredients in the food processor/mixer (oat flour, almond flour, baking powder, ginger powder, cinnamon powder, sea salt and pepper). – Add the wet ingredients (coconut oil, agave nectar, eggs and lemon juice) and mix. – Mash the bananas a little in their peels and add them to the mixture. Mix until they’re completely mixed in. – Pour the mixture into your tin (it’s quite runny) and sprinkle the almond slices and the oat flakes on. – Bake until golden, which is about 30-45 minutes at 160ºC fan. Every oven is different and so is the baking time. Keep an eye on it, after about 30 minutes stick a skewer in it. If it comes out clean it’s ready. Let it cool on a cake rack. This healthy banana bread is… SUGAR FREE: Free of refined sugar. GLUTEN FREE: Use pure oats for this recipe. Check the ingredients on the back to make sure nothing else is added. In some ingredients used in this recipe, traces of gluten can be found. If you’re baking for someone who is severely allergic to gluten check with that person if she/he can tolerate possible traces of gluten. Also bear in mind that baking in an oven in which ‘normal’ products get baked as well, traces of gluten can still be in the (oven) air. LACTOSE FREE: I don’t use dairy products in this recipe.
Hopefully I inspired you to give my healthy banana bread a try! If you do, please let me know how it turned out and what you think 🙂 And post your bread on Instagram of course, don’t forget to tag me 😉 Happy baking!