‘Banana Nut Bread Recipe’
If one good thing comes out of this last year of lockdown, it’s got to be Banana Bread.
I spent a lot of time perfecting (and consequently eating) this recipe, adapting the conventional banana bread to make it more nutrient dense. In this recipe, I have substituted olive oil and Greek yogurt for butter and added some dates to help sweeten the bread. The addition of walnuts mean that this loaf will be loaded with omega-3’s.
Ingredients
225g Plain Flour
3tsp Baking Powder
1tsp Ground Cinnamon
4tbsp Olive Oil
2tbsp Greek Yogurt
100g Light Brown Sugar
2 Eggs
2 Ripe Bananas
100g Soft Dates
100g Walnuts
Method
Preheat your oven to 140oC/Gas Mark 3 and line a loaf tin with greaseproof paper.
Mix together your eggs and sugar then add the olive oil and Greek yogurt. Sieve the flour, baking powder and cinnamon and stir until well combined. Mash the bananas, chop the dates and break the walnuts into smaller pieces before adding to the bowl. Stir well.
Transfer the mixture into your prepared loaf tin and place into the oven for 60 minutes or until a skewer inserted into the centre comes out clean.
This recipe should yield around 10 slices of cake – or bread, whatever you want to call it.