Friday 11 March 2016


It never ceases to amaze me how many non-healthy ingredients go into most banana breads, especially the ones that are commonly available at cafes. We always prefer a homemade version. However, even then, it's not exactly "healthy". When we had a pile of browning bananas recently I decided to hunt out a version that wasn't so oily or full of sugar. I adapted a recipe from The Healthy Chef as I didn't have all of her ingredients to hand. One of the main differences is that she used almond meal in place of the flour to make it gluten free, which you could do. I also didn't have flaxseed so substituted that with some other ingredients, listed below.

It was a big hit. In fact, I thought we might have some leftover for a playdate but I had to make a second batch.

butter, for greasing
3 large smashed ripe bananas
3 free range/organic eggs
2 tablespoons honey or maple syrup
1 teaspoon vanilla
1/4 cup olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarb soda
1 tablespoon lemon juice
2 cups plain flour
1 cup desiccated coconut
1/4 cup ground flaxseed (or substitute ground almond/chia seeds as we did)

1. Preheat oven to 180-degrees-C. Grease a loaf tin with butter. Line the tin with baking paper.
2. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. (The lemon activates the bicarb.)
3. Add flour, coconut and flaxseed/almond meal and mix well. Spoon batter into tin and bake for 45-60 minutes (my oven took closer to 1 hour) until golden and a skewer comes out clean.
4. Cool in tin before turning out onto a wire rack.

images the indigo crew

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