Thursday, 6 March 2014
healthy banana bread
Afternoon tea usually equals a piece of fruit in our house, but sometimes I like to mix things up a bit. Keep the kids guessing. What's life without a few surprises now and again?
They love cake, but I don't like to give it to them all that often. Not proper cake anyway. I'm always looking for ways to make healthier alternatives that keep them and me happy. So this is a super healthy version of banana bread that I came up with that's both kid and waist friendly. It's cake that I don't feel bad about feeding them (or myself!) It's got no added butter or oil and is low in sugar, but they don't seem to notice. As far as they are concerned it's still Cake! It's always met with much excitement.
It's great made up as a loaf to slice and share. We also like it baked in muffin tins, which are are handy for packing in lunchboxes as well. Nothing wrong with a sneaky slice for brekky every now and again either.
You'll need over ripe bananas to make this, the kind that are starting to turn black on the outside. Don't be scared off by the manky skin. The over ripeness is what makes them like 'butter' and will keep your bread lovely and moist.
Healthy Banana Bread
4 over ripe bananas
1.5 cups skim milk
0.5 cups raw sugar
2.5 cups wholemeal self raising flour
1 teaspoon bicarb soda
1.5 teaspoons cinnamon
Here's what I do:
Add all the wet ingredients to your food processor and blitz them until they start to look like a smoothie. Then add the sifted dry ingredients and blitz until just combined. This shouldn't take more than a few seconds. Keep checking it, you don't want to beat it too much.
Pour into your greased tin and bake in a 180 degree C oven until a skewer comes out clean. In my oven, this takes about 40 mins for a loaf tin and about 15-20 mins for muffins. Your oven might be different so keep an eye on it.
Let it cool down before slicing it up (otherwise you'll have trouble cutting it). Enjoy!