My favourite kind of baking!
Banana bread has become a staple bake in my house, a few slices smothered in peanut butter or simply munched with a creamy coffee is my idea of heaven. I’ve tried lots of ‘healthy’ versions and many of them still ask for large amounts of sugar – and personally I think ripe bananas (spottier the better) make the bread sweet enough without adding extra sugar. Having said that, I have thrown in some dates to this recipe as I’m using two bananas rather than three (as I would have used in previous breads) but you can easily leave the dates out if you prefer.
I’ve also used plain flour for this bread recipe however if you are gluten free, you can substitute with rice flour. I usually make banana bread with rice flour and it turns out lovely. I find it to be quite light and one of the better types of gluten free flours to bake with.
Although it’s called bread, I would probably say it’s more of a cake like texture. But you will find most of the banana bread recipes out there to be similar, and I can’t get enough of it!
Blueberry Banana Bread Recipe
2 ripe bananas
50 g dates (soaked in hot water)
175 g plain flour
50 g oats
1 tsp baking powder
½ tsp bicarbonate of soda
80 g blueberries
2 tbsp desiccated coconut
2 tbsp sunflower seeds
1 tbsp ground linseed (optional)
How to make
Preheat the oven to 160°c (fan) and line a loaf tin with parchment paper or grease with a little coconut oil. After pitting the dates, cover in hot boiled water and leave to soften for a few minutes.
Using a food processor, add the bananas, eggs, flour, oats and soaked dates (drain the liquid away) and blend until a thick batter like consistency. You may need to add a tbsp of milk to make the mixture smooth.
Spoon into a mixing bowl and add the rest of the ingredients. Before adding the blueberries, coat them in a little bit of flour to prevent them from sinking in the loaf.
When all combined, spoon into a loaf tin and smooth the top.
Pop into the oven and bake for 50 minutes or until a skewer comes out clean. Leave to cool for half an hour or so before slicing.