My Mix n' Match Wholewheat (super-healthy) Banana Bread
I love bananas, and banana milkshake, and banana-based desserts (Banoffee pie, yum…) and needless to say banana bread. And while eating it isn't much of a problem, baking one from scratch – nah, not me! Until… Little Man discovered he loved banana bread too!
So one fine day I got out my mixing bowl and baking gloves and got to work! If Little Man was going to eat it (regularly), I'd rather it was home-made a.k.a. healthier. Plus, if it's healthier than the sugar-stuffed store-bought mixtures, I could grab a slice (or three) minus the guilt.
So I experimented a couple of times, took a basic banana bread recipe and swapped the sugar and butter for healthier options (or lesser amounts), used WHOLEWHEAT flour as the base instead of plain flour, and then added some super foods to it. The result was still delicious and now I feel much better eating banana bread and giving it to my son, knowing it's got all the goodness in it…
- Remember, the more ripe the bananas, the more moist and flavourful your banana bread will be. Go for ones that are soft to touch and black on the outside (don't worry if brownish on the inside).
- Using honey instead of sugar or half and half is a healthier option and will make the bread more moist.
Alternatively, get more sweetness by adding an extra banana or two and reducing the amount of sugar/ honey.
- Remember wholewheat flour is more coarse and bitter than white flour, so always put a little less than you would put plain flour
- 5 medium bananas, sliced
- 1/4-1/2 cup (4-8 tablespoons) butter (I use less butter and it still comes out delicious)
- 1/2 cup brown sugar (or 1/4 cup honey instead)
- 1 and a 1/2 cups Whole Wheat Flour
- 1 and a 1/2 tsp baking soda
- 2 eggs
- chopped walnuts
- flaxseeds (for the superfood element)
Even out the mixture before putting it in the oven
- Mash (or blend) the bananas till there are no lumps. The smoother the mixture the better the texture of the bread.
- In a large bowl, mix the butter, sugar/honey, bananas and eggs to a smooth paste.
- Add the wholewheat flour, baking soda, flaxseeds and walnuts
- Grease a baking tray/ loaf pan with olive oil/ butter.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 15 minutes, then place a sheet of aluminum foil across the top, to prevent over-browning. Bake for an additional 15 minutes. (Poke a fork or knife into the centre of the bread – if it comes out clean, your bread is done.)
This wholewheat flour-based recipe is a delicious way to increase your family's intake of fibre.
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