Remember long ago, like maybe 2014, when everybody thought banana bread was a healthy option at the cafe ? That long ago time before everyone realised it was CAKE !?
Ok, here is the truth – it is cake, it is not healthy and even more so when it is toasted and slathered in butter. That’s not to say that its not completely delicious but in the interest of a healthy start to the new year I thought I’d share with you my version of banana bread which is nowhere near as sickeningly sweet and has stacks of fibre and good things bundled in. Lots of whole grains, vegan, only a smidge of refined sugar. What’s not to love ?
I’ve been having a love affair with this recipe and my new Dan Sultan album and the two go together to make for happy baking times for me.
2 cups whole grain rolled oats – whiz these up in a food processor to make oat flour.
1 cup wholemeal flour
2 teaspoons bicarb soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk of your choice ( I like almond)
1/2 teaspoon apple cider vinegar
3 – 4 mashed ripe bananas
1/4 cup maple syrup
1/4 cup molasses or treacle
1 teaspoon vanilla
3 tablespoons vegetable oil – I use rice bran oil
1 tablespoon brown sugar
1 extra tablespoon of oats
Method – Put on Dan Sultan Dirty Ground CD and get baking….
Preheat oven to 180 degrees. Grease or line a loaf pan.
In a small jug mix together apple cider vinegar and milk and leave to stand for 5 minutes.
In a medium sized bowl mix together oat flour, wholemeal flour, bicarb, spices and salt.
In a separate bowl mix together mashed banana, maple syrup, molasses, oil and vanilla. Add milk mixture and mix. Add dry ingredients and stir only until there are no dry lumps.
Pour mix into prepared pan and sprinkle with brown sugar and extra oats. Bake for 30 – 40 minutes.