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Banana bread

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A lot of processed cakes contain high amounts of sugar and saturated fat. This recipe uses no added sugar instead fresh fruit. If your fruit is going ripe don’t throw them add them into a dish. This is a moist cake made with ripe bananas and blueberries.

Ingredients – Serves 10
4 ripe small bananas or 3 medium sized bananas
1 tsp bicarbonate soda
2 cups of plain flour
1 cup of sunflower oil or light olive oil
¼ cup of desiccated coconut
1tsp cinnamon
1tsp vanilla extract
¼ cup of oats
1 cup of chopped dates
1 small pack of fresh blueberries

Method
Pre heat oven gas mark 4 180 degrees and grease a loaf tin.

In a large bowl add the flour, baking soda, oats, cinnamon and desiccated coconut, and mix well.

Soak the dates in some hot water-hot water should just cover the dates- soak for about 15 minutes until softened.

In another bowl add the bananas and roughly mash followed by the dates, olive oil and vanilla and mix until combined.

Add the wet mixture into the dry ingredients and gently fold until smooth. If mixture appears slightly dry add a dash of milk or water.

Add some of the blueberries into the mixture and gently fold.

Finally add the mixture into the loaf tin and add the remaining blueberries on top.

Bake in the oven for about 35-40 minutes until cooked. Insert a skewer in the middle to see if cake is cooked through.

Serve cake with yoghurt or a spread of nut butter.

Recipe by

Gopika Papiah
Nutritionist

Banana bread