Have you even quarantined if you haven’t made a banana bread yet? Honestly when all this is over we’re going to need a world summit to discuss a few things. First of which being why in the world did we all start making banana bread??
I was having my first socially-distant picnic of the summer and I guess the excitement of spending a few hours with someone other than my husband made me slightly hysterical because I came up with the idea to create not one but two different different banana bread recipes. One being a healthy version (gluten, refined sugar and dairy free) and another which wasn’t any of those things just too see which one would actually taste better. Quarantine’s made me crazy I’ll admit that.
I can already here the naysayers -” of course the gluten, sugar and dairy version is going to taste better!!” Well my friends, I think you’re in for a treat!
Before you watch the video, leave a comment down below and guess which one you think tastes better! There’s a prize for all the right answers!
RECIPE #1 ALL THE SUGAR, BUTTER AND GLUTEN
Ingredients
- 3 bananas, ripe, smashed
- 75g butter melted
- 75g brown sugar (original recipe calls for 150g)
- 1 egg beaten
- 5g vanilla extract
- 5g baking soda
- Pinch of salt
- 190g all-purpose flour
- 30g walnuts chopped
- 30g multi-seed mix
Method
1. Preheat oven to 350’ F / 180’ C
2. In a large bowl, mix flour, baking soda and salt together.
3. In another bowl mash the bananas with a fork, pour in the butter and mix with a wooden spoon. Mix in the sugar, egg, and vanilla.
4. Pour the dry mixture into the wet mixture. Do not over mix, the lumps will work themselves out.
5. Add chopped walnuts and seeds to the batter and mix them in to distribute evenly through the batter.
6. Butter a loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan and top with sliced bananas, seeds and walnuts. Bake for 50 minutes or until a toothpick inserted comes out clean and top is golden brown. Cool on a rack. Remove from pan and slice to serve.
RECIPE #2 SUGAR-FREE, DAIRY FREE AND GLUTEN-FREE
Wet Ingredients:
- 3 very ripe bananas
- 12 large medjool dates, halved and pitted
- 105g melted coconut oil
- 1 tbsp almond milk
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients:
- 120g gluten-free flour (I used almond)
- 120g old-fashioned oats
- 30g walnuts chopped
- 30g multi-seed mix
- 1 tbsp cinnamon
- 2 tsps baking powder
- 1 tsp baking soda
- Pinch of sea salt
Method
1.Preheat oven to 350’ F / 180’ C
2. To create the date paste – place dates in food processor (my food processor – https://amzn.to/2ZIVta8), or blender, with a touch of water, blend until smooth and creamy
3. In a large bowl, mash bananas with fork
4. Add in all wet ingredients (coconut oil, almond milk date paste, vanilla extract)
5. In a separate bowl, combine the dry ingredients (almond flour, oats, baking powder, baking soda, cinnamon, salt, walnuts and seeds)
6. Gently stir in the dry ingredients to the wet ingredients
7. Grease pan with coconut oil, line with parchment paper, place mixture inside, add toppings and let bake for about an hour or until a toothpick inserted comes out clean and top is golden brown – mine took about 1 hour and 20 minutes.Cool on a rack. Remove from pan and slice to serve.
Recipe Notes
- I’ve made the healthy banana bread by putting all the wet ingredients (after making the date paste) in the food processor and its quicker!
- I’ve also made banana bread muffins with these too and they’re delicious. Just cut the baking time in half.
Ok so did you guess right? If you did your prize is a delicious banana bread recipe, I hope you enjoy! Hehe
Ifeyinwa xo
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