We have a bit of a love-hate relationship with bananas at our house…
I take care to buy them from the supermarket when they are still a teeny bit green as they seem to ripen, and then overripen faster than I can put my groceries away some weeks!
Evelyn has always been keen to make best use of ugly brown spotted bananas when she sees them in the fruit bowl, always quick to suggest we bake banana bread (or banana choc-chip muffins) together. And while I have been very much over the standard BB for some time now, in recent times even her interest in the old faithful recipe had waned. I knew I had to find a new and improved version! Hello BB version 2.0!
One thing I have noticed about traditional banana bread recipes is how jam packed they are with both butter (or oil) and sugar. Which is all well and good, but if you are like me, and enjoy these loaves toasted with a smothering of your own butter, it can become a really unhealthy snack, really quickly.
This recipe has been inspired and adapted from one I found by Kevin Lynch from Closet Cooking and it is just such a winner. It is low in fat (no butter or oil), low in sugar (just half a cup brown sugar) and high in fibre (strawberries and coconut) making it a thoroughly appropriate ‘cake for breakfast’ candidate. It also has 1/2 cup of yoghurt, so together with the 2 eggs required for the recipe it is pretty much a breakfast buffet in a cake tin. Evelyn’s face when I served it up to her for breakfast was priceless – ‘I can eat this for breakfast, Mum!?!’ Definitely a lot healthier than many cereals / toasts and needless to say was wolfed down!
This loaf is dense and not overly sweet, and can be served just as it is, or as we have it, warmed with butter. It is also a great, healthy treat to be popped into lunch boxes. ENJOY! 💜
1 3/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup brown sugar
1/2 cup desiccated coconut
2 large over-ripe bananas
1 teaspoon of cinnamon (plus extra for dusting)
1 teaspoon vanilla extract
1/2 cup plain yoghurt
150 grams of strawberries, diced (plus one extra for decorating the top)
1 tbsp raw sugar (for dusting)
Prep time: 15 minutes
Cook time: 45 minutes
Servings: one loaf
Preheat your oven to 180C and grease a standard loaf tin.
Note: Make sure you grease the tin really well – more than you normally would – as the loaf has no butter or oil in it there, it does not slip out as easy as a greasier cake would.
Place the flour, baking powder, baking soda, salt, cinnamon and coconut in a bowl and stir to combine. Set aside.
Place bananas, eggs, yoghurt, vanilla and brown sugar into a bowl and beat with an electric mixer until creamy. Add the diced strawberries and stir through gently to combine.
Pour the wet ingredients into the bowl with the dry ingredients.
Stir through with a spatula until fully combined.
Pour the mixture into a loaf tin and decorate with sliced strawberries. Sprinkle with cinnamon and raw sugar for a gorgeous crunch!
Bake in an oven for approximately 45 minutes, or until the top is golden brown and a skewer comes out clean.
Note: Please keep an eye on your loaf from about 45 minutes – ovens vary so much. My oven cooks this loaf perfectly in 45 minutes, but others may take a little bit longer.
Serve on its own, or warmed with butter. ENJOY!