Banana bread 2.0 – Winter Lockdown Edition (VG, oil-free)

Aaaand we’re back in lockdown. I mean, it was kind of expected, as there is only as much as society can open up during a pandemic before an effective vaccine has been developed and distributed (at least among key workers and vulnerable populations). But this time schools and universities are staying open for some reason. In either case, this year has brought so many challenges, and the prospect of spending winter in lockdown is definitely not fun. Many of us are feeling anxious, stressed, sad or plain exhausted. I get you. I sometimes go through a full spectrum of emotions in one day – and that’s fine. Your feelings are valid and understandable. Remember to reach out for support if you feel overwhelmed or are struggling – it’s a sign of strength – not of weakness – to do so.

I promised a few months ago, when I first wrote about our banana bread recipe, that I would come back with a healthier alternative. Well, here it is! This recipe is oil free and refined sugar free, and you can make it with only wholemeal spelt flour if you like to avoid refined flour. It’s really easy to make and super tasty! I used coconut sugar and almond butter in this recipe, which can be a bit expensive, so if you want to make this on a budget, you can use brown sugar and peanut butter instead. If you would like to make this (pea)nut-free, you can also use tahini (sesame seed paste) instead of the almond butter.

Enjoy!

Healthy Banana Bread

  • Servings: 10
  • Difficulty: Easy
  • Print

A healthier, oil-free banana bread recipe

Ingredients

  • 3.5/4 medium overripe bananas
  • 120g almond butter
  • 95g coconut sugar
  • large pinch sea salt
  • 1 tsp vanilla extract
  • 2 level tsp baking powder
  • 65g wholemeal spelt flour & 50g white flour (or you can use 115g spelt)
  • 1 pack vegan dark chocolate chips (~100g)

Directions

  1. Pre-heat the oven to 170 degrees Celsius
  2. Very lightly grease the tin and line with baking parchment
  3. Mash up the bananas in a large mixing bowl
  4. Add coconut sugar and whisk together, then add the almond butter, pinch of salt and vanilla extract
  5. Stir in the baking powder, then add the flour and chocolate chips together and mix in (coating them in flour will prevent them from sinking) until combined
  6. Pour into the tin, bang out any air bubbles and bake at 170 degrees for about 45-50 minutes
  7. Let it cool in the oven, then turn it out onto a dry cutting board and cover it once it has cooled fully

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