What is healthy banana bread recipe? Is it difficult to bake it? from Tania Kharkevich
Hello. I have already said in my previous question that I follow a healthy diet because I want to take care of my organism. I think that it is vital to be healthy and robust, especially nowadays when everybody tries to keep fit. So it’s like a trend and you want to catch up.
Frankly speaking, I like bread and can’t even have a meal without it. That’s why I’ve been looking for some kind of substitution not to harm my healthy diet. As far as I know, flour products aren’t the best component in our nutrition and of course, it’s better to limit them.
Now I have some questions for you. Two days ago I read about banana bread. I was surprised because I didn’t know about it but I like bananas, it’s my favourite fruit. Earlier I’ve tried to prepare different smoothies and cocktails with some fruits and vegetables. Of course they’re so tasty and what is more important – useful for us. But I’ve never heard of this kind of bread before.
So I would like to bake this bread but I need your help. Could you tell me the recipe? Is it difficult to bake it? I’m looking forward to your answers, thanks!
Hello Tina! How are you going? Try this recipe, it’s great!
2 cups white, spelled, or oat flour (240g)
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon, optional
1 1/2 cup mashed, overripe banana (360g)
1/2 cup yogurt, such as almond milk yogurt
1/2 cup pure maple syrup, honey, or agave
1/16 tsp uncut stevia or 2 tbsp any sweetener of choice
1/3 cup oil OR milk of choice
2 tsp pure vanilla extract
1/2 cup chocolate chips, optional
Preheat oven to 350 F. Grease a 9×5 loaf pan, or line with parchment. Set aside. Combine dry ingredients in a mixing bowl. Whisk liquid ingredients in a separate bowl. Pour wet into dry, and stir to form a batter. Smooth into the prepared pan. If desired, press chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven 10 additional minutes. If your bread is still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center of the bread comes out clean. Let cool completely. Cover and refrigerate overnight. Taste and texture are much better the second days (and even better the third day as it gets sweeter). Leftovers can be sliced and frozen for up to a month.
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