Banana bread is an absolute favourite of ours! Our healthier version comes in at 203 cals per slice, so it makes for a great afternoon tea with a cuppa.
The key to really great banana bread is using bananas that are as ripe as possible. We’ve used buckwheat flour in this recipe, a naturally gluten free grain. It’s got a delish nutty flavour that goes great in this recipe.
We’d serve this bread toasted under the grill or in the toaster, with a dollop of yoghurt perhaps, and a cup of tea on the side.
If you like this recipe, you’ll also like our Banana Oaty Pancakes.
Healthier Banana Bread
Ingredients
- 2 free-range eggs
- ¼ cup butter, melted
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 3 very ripe bananas, mashed
- ⅓ cup yoghurt
- 1 ½ cups buckwheat flour or normal plain flour
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- Melt butter. In a bowl, whisk eggs then mix in butter, maple syrup and vanilla until well combined.
- Mash banana. Add banana and yoghurt and mix until combined. Sift in flour, baking soda and baking powder. Add salt and walnuts and mix until just combined, careful not to over-mix. Transfer mixture to loaf tin.
- Bake banana bread for 45-55 minutes, until golden and an inserted skewer comes out clean. Allow to cool in tin for 10 minutes, then remove from tin and cool on cooling rack until completely cooled. Store in an airtight container for up to 5 days.
Notes
Meet the Nutritionist
Emma ‘Edamame’
Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?
On a wet dreary day in Auckland this sounds a good project for the weekend snacks.
Very nice loaf , not too sweet and very moist. Would definitely make again.
Hi Sue! So glad to hear that you enjoy the recipe, thanks for the feedback. – Liesl ‘Liquorice’