26 May Our Dietitian’s ISO-baking Banana Bread
During this time of isolation, who hasn’t been taking up more baking and in particular having a go at making their own bread? Our Glen Iris Dietitian would love to share this very tasty recipe for banana bread. Some of the nutritional benefits of bananas include:
– Good source of fibre (which keeps us fuller for longer and helps keep your gut healthy)
– Carbohydrates (provides us our body’s preferred source of energy)
– Vitamin C (antioxidant)
– Vitamin B6 (critical role in energy metabolism)
– Potassium (plays a role in muscle contractions and nerve signals) … but they also are delicious baked into a banana bread!
Please note- This is definitely not a ‘healthy’ recipe, but it’s good to have a bit of everything!
Ingredients
- 4-6 bananas
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 eggs
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1 cup self-raising flour
- 1 1/2 cup plain flour
- 1/2 tsp baking soda
- 3/4 cup brown sugar
- 1/4 tsp cinnamon
Method
- Preheat oven to 220 (Degrees C)
- Prepare your tin (either a bread tin or muffin tins) by spraying with oil, lightly coating with butter, or lining with baking paper
- Mash bananas in bowl
- Add vegetable oil, milk, eggs, salt, and vanilla. Mix!
- In a seperate bowl, add both flours, baking soda, brown sugar, and cinnamon
- Create a well in the second bowl containing dry ingredients, then add wet ingredients in and mix
- Pour into prepare tin
- Place tin in the oven and reduce heat to 190
- Cook for 25-30 minutes, or until skewer comes out clean
- Cool for 5-10 minutes
Note
You can also get creative by adding in other ingredients after Step 6
- Georgia adds dark chocolate chips
- Alex adds raspberries and white chocolate
- You could also add coconut, walnuts, or any nuts or seeds
Enjoy!