In the last 4 weeks I have made 4 banana breads, slowly trying to improve my recipe each time. It’s a dessert I absolutely love but have never really managed to nail down a perfect healthy version. I always seemed to get the bake slightly wrong, or not quite get the texture right. Then I went through a phase of trying to make it too healthy, basically with no added sugar and you just don’t get the rise or structural integrity you need in a banana bread, and we can’t have a structurally weak banana bread can we. But finally I think I have perfected my banana bread recipe and the way to do it?
An amalgamation of a healthy and a regular banana bread. You need sugar of some kind and it must be granulated not liquid, so I used coconut and reduced the quantity as much as I could to still get the result I was after, which I worked out to be 80g. I replaced the plain flour with buckwheat flour, but you can also use spelt or almond. I have tried many times with coconut oil and it just makes your banana bread oily and soggy, so the real winner here is to use cold pressed rapeseed oil, honestly it makes this recipe what it is. Lastly I added back in a bit of butter to get that traditional and beautiful rise and golden finish.
Banana Bread Recipe
- 3 bananas
- 2 eggs
- 240g of buckwheat flour
- 80g of coconut sugar
- 80g of butter
- 100ml of cold pressed rapeseed oil
- 2 tsp. of baking powder
- ½ tsp. of bi carbonate of soda
- 1 tsp of cinnamon
- Pre heat oven to 150 degress C.
- Blitz all dry ingredients in a food processor until smooth.
- Slowly add of dry ingredients until a smooth and relatively thick mixture forms.
- Add to a greased baking tin.
- Put in the oven for 30 minutes.
Feel free to add walnuts, blueberries, whatever you fancy into this Banana Bread Recipe, but this recipe is a fool proof start to a delicious cake, enjoy.