Here is another favorite recipe of mine. I have based it on the Better Homes and Garden’s banana bread recipe. I added course bran and substituted the sugar for natural sweeteners (agave nectar or honey) to make it a bit healthier. You could also use apple sauce instead of oil, but this might change the texture and/or baking time. Sometimes, I make two small loaves. We wrap one up and freeze for a later date when I don’t feel like baking.
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Ingredients
- 1 ½ cups/ 215g whole wheat (whole meal) flour
- ¼ cup/ 15g course bran
- 1 ½ teaspoons/ 7g baking powder
- ¼ teaspoon/ 2g baking soda
- 1/8 teaspoon salt
- ¼ teaspoon cinnamon
- 1 egg
- 3 mashed medium-sized bananas (freeze fresh or brown ones for perfect mushiness)
- ½ cup/ 125ml agave nectar or honey
- 1/8 cup/ 30ml canola oil
- ½ cup chopped nuts, blueberries, or chocolate chips (optional)
1. Preheat oven to 350°F (~175°C).
2. Grease bottom and sides of 9 x 5 x 3 inch loaf pan or two 7.5 x 3.5 x 2 inch loaf pans (links below to buy).
3. Mix flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Push to the sides of bowl leaving a space in the middle.
4. Mash bananas in a medium bowl.
5. Mix in egg, agave nectar/honey and oil.
6. Add wet mixture into dry bowl. Stir until flour is just moistened. It will be lumpy- don’t worry!
7. Fold in nuts, blueberries, chocolate chips or anything else you fancy.
8. Bake for 55-50 min for 9 x 5 x 3 inch (2 pound) loaf pan or 40-45 minutes for 7.5 x 3.5 x 2 inch (1 pound) loaf pan. Note that the less oil, the less time it will take to cook. If your batter is thick when you put it in the pan, you may need to cook for less time.
9. It is cooked fully when you insert a toothpick and it comes out clean (no mixture on it).
10. Cool for 10 minutes in pan.
11. Remove from pan and continue to cool.
12. Enjoy!
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