As much as we try to convince ourselves that banana bread ‘must be healthy because it has fruit in it’, unfortunately that is often not the case – as well as banana, those delicious slices are also packed full of white flour, refined sugar and butter.
After Ally tweeted a photo of her perfectly browned banana bread, I saw a ripe banana taunting me and remembered a recipe I bookmarked a while ago from Honest Fare. The original recipe is gluten free and dairy free but did contain white sugar, so I substituted that for honey and added some extra nuts to create the ideal ‘healthy option’ for me.
This isn’t your typical light and fluffy banana bread, but rather is quite a dense, moist, brownie-like consistency. It really hits that sugar craving without being as naughty as other banana bread recipes.
HEALTHY BANANA BREAD
3 ripe bananas
1/4 cup honey
1/2 teaspoon cinnamon
1 cup almond meal
3/4 teaspoon baking powder
1/2 cup pecans
Slivered almonds for topping
- Preheat oven to approx 160 degrees C
- Place bananas in food processor (or use potato masher) with eggs, honey and cinnamon and blitz until smooth and the mixture is light and fluffy
- Add the almond meal and baking powder and blitz briefly to mix
- Add the pecans and blitz to cut up a little but leave in big chunks
- Line a loaf pan with baking paper (or grease well) or use cupcake liners if you prefer (just reduce cooking time).
- Pour mixture into loaf pan and top with slivered almonds
- Bake for ~45 minutes or until the top is browned and a skewer comes out clean
- Leave to cool slightly before removing from pan
- Serve sliced (left overs are amazing crisped up under the grill)
Note: during baking it will puff up and look like it is rising but will settle when removed from the oven into a dense, moist cake.
Recipe adapted from: Honest Fare
Photos from: my camera