A Bit of Everything Banana Bread

So you may have seen on my instagram story this morning, that I decided to whip up a fresh batch of banana bread. As I’ve got older I’ve become increasingly bothered and conscious with exactly what I’m putting into my body and how I’m choosing to fuel it. I’ve always been lucky enough to have grown up around a balanced lifestyle but as we all know, uni isn’t always the healthiest period of your life and you can definitely slip up along the way! I’ve had a few issues over the years but there is NO POINT feeling bad or guilty about it, you just gotta move on and focus on making sure you’re healthy; mind, body and soul.

I still have a seriously strong sweet tooth so now I try and find ways to satisfy it without all the refined sugars etc etc but don’t get me wrong I am still the first one down the aisle when family bags of galaxy counters, golden eggs and dairy milk daim are on deal.

I have many different banana bread recipes from my own experimentation to good old recipe books, but my all time favourites takes inspiration from the Helmsley sisters but tweaked to suit what I like! SO here we go:

What you’re gonna need:

  • A nice medium sized deep loaf tin to cook this deliciousness in
  • 3 ripe bananas
  • 3 eggs
  • 3 Tbsp coconut oil melted
  • 1 Tbsp of Apple Cider Vinegar
  • 1.5 Scoops of Chocolate Protein Powder – this is optional, I hate protein powder with a passion I just cannot hack it but, I once put it in this recipe on a whim and COULD NOT taste it and was super pleased so now I always pop it in. I use women’s best
  • 40g Coconut Flour or 60 g if not using protein powder
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Cinnamon
  • 1 Pinch Salt
  • 1.5 Tsp Bicarbonate of Soda
  • 2 Tbsps of Maple Syrup
  • Raisins – I don’t measure this but I like to use a large handful
  • Coconut flakes – Again, optional, I just like to scatter it through the mixture if i’m wanting to spice things up a bit
  • Sunflower Seeds – small handful
  • Dark Chocolate Chips – I’ve used all sorts of dark chocolate but I find the Dr Oetker 70% dark work the best – You only need half of one of these packets but hey, if you wanna use more, I’m totally down for that too. 

What you need to do:

  • Preheat oven to 180ºC and line a loaf tin with baking paper.
  • Peel the bananas and mash until smooth.
  • Apart from the raisins, chocolate chips, sunflower seeds and coconut, whisk the dry ingredients together, then stir in the eggs, mashed banana and the rest of the wet ingredients using only 1 Tbsp of maple syrup and mix until smooth. Alternatively, if you have a food processor, chop the banana and put in the food processor then throw everything else in (except the ingredients already highlighted) and blend until smooth.
  • Take mixture out of food processor or bowls and fold in raisins and chocolate chips. At this point if you’re wanting to add some coconut in, scatter and fold through also.
  • Pour the batter into the lined loaf tin. Drizzle 1tbsp of maple syrup over the top and then scatter sunflower seeds and dark chocolate chips over the top, add some raisins too if you fancy!
  • Bake at 180ºC for 45-50 mins or until a knife comes out clean. Keep an eye though, dependant on your loaf tray it can sometimes quicker or longer (helpful I know).
  • Cool on a rack completely before turning out of the tin.

There we have it! This should give you 12 generous portions and store in an airtight container for up to a week – 10 days, I find it works perfectly with an iced coffee for an extra added boost (no syrups though) or a green tea; if you’re feeling healthy. For an indulgent treat, drizzle some warm nutella over your slice and serve with raspberries. Oh and try not to eat it all at once!

Alice x

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