Banana bread: My first attempt at this healthy breakfast treat

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Gooood morning!

As I’ve probably said a hundred times: I’m a breakfast person. I usually hate mornings but if there’s one good thing about it, it has to be breakfast. I usually make myself some oatmeal but I like to try something new every now and then, too. Lately every food blogger I follow has posted something about banana bread, and this always made me shiver… I like bananas as much as I like cycling through the rain. And no, I don’t like coming home soaking wet in case you were wondering!

So I literally have no idea why I decided it would be a good idea to bake a banana bread.  Anyway, I searched for a good recipe but they’re all entirely different so I decided to combine them and make my own recipe. Long story short: I added a bunch of different ingredients and I ended up liking it. SHOCKER! It has to be a fail-proof recipe, if even someone who hates bananas likes this bread… 😉

Healthy Banana Bread

I do have some improvement points, as you can see on the picture my bread is a little flat… Probably because I used 75g oatmeal instead of 150g self-raising flour. I should have added some baking powder/baking soda. However, the cake was still nice and soft!

Also, I would suggest only roughly chopping up the nuts. I used a food processor and in the end the nuts were barely traceable!

I used 75g of self-raising flour and 75g oatmeal but you can swap this out for any flour, as long as you end up with 150g in total. For example, some people like to use almond flour or buckwheat. Anyway: just try something out and see what works for you.

What you need:

  • Bananas, 3 pieces (ripe to brown)
  • Self-raising flour, 75g
  • Oatmeal, 75g and minced into flour
  • Eggs, 3 large
  • Nuts, 70g (I used walnuts, pecans, hazelnuts, almonds, brazil nuts and even some flax seeds)
  • Grated coconut, 60g
  • Honey, 2 spoonfuls
  • Salt
  • Butter

What you have to do:

  • Preheat the oven to 175 degrees.
  • Because I used oatmeal I first grinded it in a food processor. Toss in the self-raising flour, nuts and flax seeds if you’re using them and mix all together.
  • Add the eggs and the bananas and make sure it’s a smooth mixture.
  • Add the honey, salt and grated coconut and give it a final stir.
  • Grease a cake mold with some butter, and add the mixture. Make sure it’s all even: you don’t want uncooked parts in the middle!
  • Add this to the oven for about 50-55 minutes. Check to see if it’s dry enough (not too dry: the bananas will make it a little moist) and let it cool on a rack.
  • Good to go! You can put some slices in the freezer and defrost them the night before use. Eat them as breakfast or with your afternoon tea.

So that’s it, I hope you enjoyed this recipe. Let me know if you have your own variation, or what kind of flour you use. See you next time!

Vivian
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