Who doesn’t love banana bread? I like to call this a mixture between a sweet and savoury treat—plus it’s healthy. Another bonus is you can have this in the morning with any kind of jam on top, or for an afternoon snack. I actually like to have mine at night after dinner, it almost makes me feel like I am eating cake (which, let’s be honest, is not a bad thing!).
If you are trying out my recipe below, you will notice I used gluten free flour. This is a personal preference. You can use any kind of flour and this recipe will still be super healthy, so don’t stress too much about it. You can also use coconut yoghurt instead of natural Greek yoghurt. I dare you to have a play and make it your own!
2 free range eggs
½ cup maple syrup
2 mashed bananas (the browner the better as they mash easily and taste sweeter)
1 extra banana if you want one on top to decorate
1/3 cup walnuts, roughly chopped
¼ cup natural yogurt
1 teaspoon baking soda
1 tablespoon vanilla essence
Pinch of salt
1 ½ cups gluten free flour
1. Pre-heat the oven to 180 degrees Celsius fan bake. Line a loaf pan with baking paper.
2. In a bowl, beat the eggs, then add maple syrup. Mix well.
3. Add the mashed bananas, walnuts, Greek yogurt, baking soda, vanilla and salt, mix well. Add the gluten free flour and mix well.
4. Pour the batter into the loaf pan and bake in the oven for 50 minutes. To make sure it is cooked through place a knife or toothpick into the cake before removing from oven. If the knife or toothpick comes out clean, it is ready!
5. Let the bread cool on a wire rack before serving. Best served warm and crispy from the toaster with butter.
Bravo NZ host Cassidy Morris is sharing her favourite recipes in the brand new series, Cassidy in the Kitchen. From the perfect banana bread to crispy cauliflower fritters, these recipes are not only super tasty but have a healthy twist.