I’m not sure if its just our house (although I think not!) but there always seems to be bananas hanging around the fruit bowl which turn black before we get to eat them. I was never really sure whether I liked Banana Bread but this recipe is so nice that I think I’m finally converted and have become a fan!
I had my blood tested recently and after finding that my cholesterol is a bit higher than I would like it to be, I am trying to make some small changes in an effort to getting it back down. I’ve done lots of reading up about foods that can help lower your cholesterol and nuts seem to feature high up on the list and this bread contains pecans, walnuts and chia seeds
Now, as I’m sure you can guess from my blog, I like to bake and while I am trying to cut back somewhat on the cake, I am also snacking more on nuts, grains and cutting out some of the sugar from my diet (small changes eh!) This bread contains no refined sugar and the sweetness comes from both the ripe bananas and maple syrup.
Why not give this one a go and see what you think?
250g Wholemeal Flour
1 Teasp Baking Powder
1 Teasp Ground Cinnamon
50g Chia Seeds
50g Pecans, roughly chopped
50g Walnuts, roughly chopped
100ml Coconut Oil
100ml Maple Syrup
100g Greek Yogurt
200g Bananas, mashed (approx 2 – 3)
2 Eggs, lightly whisked
1 Tablspn Porridge Oats
Pre-heat your oven to 190oC/Fan 170oC/Gas Mark 5
Lightly oil a 2lb Loaf Tin or use a Loaf Liner (my choice!)
Place the flour in a large bowl and sieve in the Baking Powder. Add the cinnamon, chia seeds, pecans and walnuts. Stir well to combine
Gently melt the coconut oil in a saucepan. Remove it from the heat and let cool for a couple of minutes. Add in the maple syrup, greek yogurt and mashed bananas. Mix well.
Add the lightly beaten eggs to the wet mix and stir well to combine.
Pour this into the dry ingredients and bring together with a wooden spoon
Pour into the prepared tin and sprinkle over the oats
Bake for 55 to 60 minutes (I usually check after about 45 minutes) until well risen and golden
Remove from the oven and transfer to a wire rack to cool.
This will keep for up to three days in a sealed container
Tip: It also tastes delicious toasted and spread with butter and you can also slice it and freeze for enjoying another time 🙂