Recipe, pictures and words by our beautiful instructor Kelly.
If you're like me, you're likely going a little cray-cray in COVID-19 isolation. Or maybe I was already that way, but at least I have something to blame it on now? Either way, it's good to keep busy and distracted. During quarantine I've kept busy with prenatal Pilates online classes by Premium Pilates and Fitness (of course!) and with food. I’ve started baking multiple times per week, telling myself that I’m doing it for the kids (they bake with me) and that I’m such a good mum teaching them life skills like this. The reality is, that after my family & Pilates of course, food is pretty much my favourite thing ever (wine is classed as food by the way). So really, this is all about me……..oh and being a good mum. And also letting you know that my loves are my children, online Pilates classes and food.
Our youngest boy Artie is allergic to dairy so I’m always trying to find recipes that are safe for him to eat, but don’t taste like cardboard, or don’t taste “healthyâ€. That last part is because of my husband. If anything tastes healthy, that’s his way of saying it’s lacking any flavour.
But this banana bread is the bomb!!! It’s flavoursome, moist and healthy (especially if you choose the wholemeal flour option). The best part is that it’s super easy to make, even if you’re not a baker. And there's no feeling guilty post eating it, as its healthy and you can do an iso online workout after!
Note: I decided to add pecans to this week’s bread and 2 banana halves on top (as per picture) – if you do this I highly recommend using a firm banana! I used an over ripe one on top which wasn’t the most enjoyable texture for my palate, and the end result didn’t look as neat/tidy/pretty as usual. But that’s ok, because you can make it again and again and again and experiment with what you do and don’t like!
Enjoy! xx
Ingredients
- â…“ cup extra-virgin olive oil (or you could use a good quality vegetable oil)
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups wholemeal flour or white plain flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices etc etc
Baking
- Preheat oven to 165 degrees Celsius and grease a loaf pan
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean (if you haven’t added any mix-ins, it should be done in 55 minutes; if you have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Missed some of our other sweet recipes? Click here for our Raspberry Cacao Muffin recipe or here for our Blueberry Muffins.
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