Eating healthy has almost become a good habit of mine, bar the occasional sweet treat or the odd cocktail. What if I could merge the two? A healthy(ish) sweet treat! You love banana just as much I do right? I’ve got just the thing.
Due to the high sugar and fat content, banana bread is not traditionally known as a healthy snack. Like with a lot of things you can make anything healthy buy either reducing or swapping all the fat inducing ingredients.
285g/10oz gluten free plain flour
1 tsp baking powder
110g/4oz soya butter alternative
110g/4oz brown sugar
2 medium sized eggs
5 ripe bananas, mashed
85ml/3floz almond milk
3 tbsp maple syrup
3 tbsp raw cacao powder
3 tbsp crushed almonds
3 tbsp chia seeds
- First things first, preheat your oven to 180 degrees.
- Mix together the sugar and butter, and add in the maple syrup when the two are mixed.
- Sieve all the dry ingredients into a separate bowl and mix together thoroughly.
- Crack both eggs into a separate bowl and lightly whisk with the almond milk; add into the sugar/butter mix.
- Mash the bananas in a bowl using a fork and add into the wet mix. Add all the remaining ingredients (except the dry flour mix) and bring together using an electric whisk.
- Steadily add the dry flour mix into the wet mix a little bit at a time, and keep whisking together.
- Grease a bread tin with a tiny bit of butter, then pour the mixture in until there’s about a inch of space to the top.
- Place the tin into the oven for an hour, and check it every twenty minutes or so.
- When the banana bread is golden brown, risen and cooked thoroughly (the top may crack – using a fork pierce the break, and check the fork to ensure there is no mixture on it. IT’S DONE!!!