I love banana bread and tend to bake it quite a lot as we always seem to have bananas leftover at the end of the week. For my birthday last year, I got Fearne Cotton’s cookbook; Cook Happy, Cook Healthy and was delighted to find a recipe for a healthier version of this classic. This bake is full of flavour and a great source of slow-release energy, a must for my new healthier eating style.
100g coconut oil, at room temperature, plus extra for greasing
150g coconut palm sugar
2 medium eggs, beaten
2 very ripe bananas, peeled and mashed with a fork
3 tbsp almond milk (homemade from the book or shop-bought) or rice milk
150g white or wholegrain spelt flour, sifted
2½ tsp mixed spice
½ tsp fine sea salt
2 tsp baking powder
60g walnuts, roughly chopped
20g chia seeds
– Preheat the oven to 180C/160C fan/350F/gas 4. Grease a 1kg (10cm x 20cm) loaf tin and line the base and sides with baking parchment.
– Place the coconut oil and sugar in a large bowl and cream together until light and fluffy. Then beat in the eggs by hand or with a hand-held electric mixer, a little at a time, followed by the mashed bananas and almond or rice milk, mixing until well combined.
– Combine the remaining ingredients in a separate bowl. Gradually fold the dry ingredients into the coconut oil and sugar mixture until it just comes together. Don’t over-mix as it will make the banana bread tough.
– Transfer the mixture to the lined loaf tin and bake for about 50 minutes, or until a skewer inserted in the middle of the loaf comes out clean. If the top is browning too quickly, cover it with foil. Remove from the oven and let it cool in the tin for 10 minutes, then turn it out on to a wire rack to cool completely.
– The cake is best eaten the day it’s made, but it will keep for up to 3 days in an airtight container and it can be frozen for up to 2 months. Serve with anything you like: coconut oil, jam or nut butter work well.
Be sure to send me pictures of your loaf! I promise you’ll be wanting more.
The recipe is taken from here