Banana bread is an absolute favourite of ours! Our healthier version comes in at 203 cals per slice, so it makes for a great afternoon tea with a cuppa.
The key to really great banana bread is using bananas that are as ripe as possible. We’ve used buckwheat flour in this recipe, a naturally gluten free grain. It’s got a delish nutty flavour that goes great in this recipe.
We’d serve this bread toasted under the grill or in the toaster, with a dollop of yoghurt perhaps, and a cup of tea on the side.
If you like this recipe, you’ll also like our Banana Oaty Pancakes.
Healthier Banana Bread
Ingredients
- 2 free-range eggs
- ¼ cup butter, melted
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 3 very ripe bananas, mashed
- ⅓ cup yoghurt
- 1 ½ cups buckwheat flour or normal plain flour
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- Melt butter. In a bowl, whisk eggs then mix in butter, maple syrup and vanilla until well combined.
- Mash banana. Add banana and yoghurt and mix until combined. Sift in flour, baking soda and baking powder. Add salt and walnuts and mix until just combined, careful not to over-mix. Transfer mixture to loaf tin.
- Bake banana bread for 45-55 minutes, until golden and an inserted skewer comes out clean. Allow to cool in tin for 10 minutes, then remove from tin and cool on cooling rack until completely cooled. Store in an airtight container for up to 5 days.
Notes
Be sure to use really ripe bananas for a naturally sweeter banana bread.
Also, try toasting your slice in the toaster or under the grill, yum!
Nutrition information:
Energy: 203cals (849kJ)
Protein: 4.88g
Carbohydrate: 25.65g (12.19g sugars)
Fat: 8.35g (3.94g saturated fat)
