So following the glorious sugar-overload that is Easter, I’ve been spending the week having both a bit of a chocolate purge and experimenting with creating a healthier banana bread, so that I can happily feed cake to the kids without feeling as though they’re on one long steady road to sugar highs and obesity…
The recipe below is based on my all time favourite banana bread recipe, created by the doyenne of all cakes, Mary Berry. However I’ve reduced the sugar, and swopped in a few healthier ingredients. And the first go was much more abstemious than expected, because after softening the butter in the microwave, I completely forgot about it, so the cake was free from any butter or oil. Turned out a little spongy in texture, but otherwise just fine. So it’s up to you whether to include the butter/oil or not.
I chucked in some left over Easter chocolate and raisins, but these could be omitted or changed for any dried fruits or nuts of your choice.
100g softened butter or coconut oil (can be omitted altogether)
2 ripe bananas, mashed
100g brown rice syrup, maple syrup, honey, or coconut sugar
225g wholemeal self-raising flour
1 tsp baking powder
2 tbsp milk of your choice
Couple of handfuls of chocolate chips, raisins, or chopped dates
Heat the oven to 180 and grease and line a 2lb loaf tin
Put all the ingredients into a large bowl and mix well with a handheld mixer or wooden spoon.
Tip the batter into the loaf tin and bake in the oven for around 50 minutes to 1 hour. (Check and cover with foil after half an hour if the top is browning too much, and stick a skewer in at 45 minutes to check how well it’s coming along – the cake is ready when it comes out clean)