This healthy banana bread is really good. Banana bread is something I ate a lot growing up, because my mom used to make it really often. She would make it whenever she had some overripe bananas, so she wouldn´t have to throw them away. In fact, when going to the supermarket I would ask her if we could buy overripe bananas on purpouse to make this pound cake and so we would not have to wait for the bananas to turn black.
The original recipe is my paternal grandma´s. She actually made it using apples instead of bananas, but I like it better with bananas. If you notice, though, both are fruits that don´t really release that much water when baking and both have a good consistency, so if you want to try this recipe using a different fruit just make sure it is somewhat similar when it comes to those things.
Banana bread is always good. It is always soft and fluffy, and it is one of those things that are easy to make and turn out just fine everytime. Plus, you don´t need any sophisticated kitchen utensil to make one. You can use a fork or you bare hands even (which is how my grandma used to make it). As many other ercipes, this is a family recipe, and everytime we make this pound cake or bread it will remind us of our grandma. That. to me, is one of the bet things about cooking.
The secret here is to only use baking soda (not baking powder) which gives it that poun cake like consistency. I have made it using both and also using only baking powder and it was just not right. This is the way my mom does it and this is how we do it since.
However, in time, of course, I have adapted thi recipe to this healthier version. Originally it calls for a lot of sugar, wheat flour and oil, you know, one of those rich pound cakes. Anyways, playing around with the recipe I have come up with this sort of lighter version. I also have now a vegan version of it, so if you are interested let us know so we can post it here.
- 1/3 C (2.70 fl oz) (80 ml) coconut oil or olive oil
- 1/3 C (2.30 oz) (66 gr) coconut sugar or brown sugar
- 2 eggs
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 C (3 pieces) overripe bananas medium size
- 1/4 C (2 fl oz) (60 ml) vegetable milk (soy or almond)
- 1/4 C (2.11 oz) (60 gr) greek yogurt
- 1 3/4 C (8 oz) (227 gr) whole wheat flour
- 1 tsp (0.25 oz) (7 gr) baking soda
- 1/2 tsp (1.23 oz) (3.5 gr) salt
- 1/2 tsp (1.23 oz) (3.5 gr) ground cinnamon
- Chopped nuts or chocolate chips optional
^reheat the oven to 375º F (180º C). Line a rectangular cake pan of abour 9.80 x 3.90 inches (25 cm x 10 cm) with parchment paper. In a small bowl, put the bananas and mash them using a fork until you get a thick sort of paste.
In a big bowl, put the oil along with the sugar, eggs and vanilla extract. Mix using a whisk for 2 minutes until all the ingredients are fully integrated.
Add in the banana, vegetable milk and yogurt and mix some more until everything´s combined. Add in the sifted flour, baking soda, salt and cinnamon for 2 minute until you get a smooth batter.
If you are adding chopped nuts or chocolate chips do it know. Pour the mixture in the cake pan and bake at 375º F (180º C) for about 50 to 55 minutes until a wooden stick comes out clean when inserted.
Once ready, let it cool down for 10 minutes in the pan. Then, turn it out and let it completely cool down on a cooling rack.