Banana Bread

My household loves waking up on a Friday morning to the smell of freshly baked goods, so would yours...who doesn’t…Who can resist indulging in a warm, rich and moist slice of banana bread with a morning cup of coffee? I use canola oil to give it lightness, and I use Lurpak butter to provide it with a deep and rich flavour.

I do not like to waste food, and we all have ripened bananas sitting on the kitchen counter screaming- use me- and many are guilty of just throwing them away. DON'T simply peel, wrap, and freeze them individually. I use them for muffins, cakes, banana bread, smoothie bowls and my favourite, a quick, healthy, dairy-free and natural ice cream.

Bananas are an excellent source of energy and fibre, but beware, although it is all-natural fruit, ripened bananas are relatively high in sugars.

Enjoy

Preparation Time: 10 minutes

Baking time: 1 Hour

Start to finish: 1 hour

Ingredients:

3 eggs

1/4 cup brown sugar

1/4 cup caster sugar

40 to 50 grams Lurpak butter

1/4 cup canola oil

Pinch of salt

1 1/4 cups all-purpose flour

1 1/4 cups wholemeal flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1 teaspoon cinnamon, powder

4 tablespoons yoghurt

3 ripe bananas

1 tablespoon honey

Method:

· Preheat oven to 170 C on the fan setting.

· Peel and mash the bananas in a bowl and set aside.

· In a glass bowl beat the eggs and sugar until the brown sugar is totally incorporated.

· Add the canola oil and the butter and whisk. Don’t worry about little lumps of butter.

· Add the salt, honey, yoghurt, cinnamon and nutmeg. Whisk until creamy.

· Mix the baking soda and baking powder with the white flour and wholemeal flour.

· Add the flour and the mashed bananas to the batter a spoonful at a time and whisk.

· Butter a 1-pound bread tin, then coat it with flour making sure to get rid of the excess flour.

· Pour the batter and bake on the middle shelf of the oven.

· Bake for 60 minutes or until an inserted toothpick comes out clean.

· Remove to a wire rack to cool and serve.

Tips:

· You can use pre-frozen bananas, once thawed mash them.

· You can omit the sugar as the banana has a natural sweetness.

· You can use sour cream instead of yoghurt.

· Consume within 3 days if left on the counter.

· Suitable for home freezing up to 3 months, just thaw.

Per tin: 1845 Calories; 115g Fat (54.1% calories from fat); 25g Protein; 194g Carbohydrate; 10g Dietary Fiber; 753mg Cholesterol; 1545mg Sodium.