Recipe: Jacqueline Alwill’s healthy (but moreish) banana bread

Banana bread, Jacqueline Alwill

Sorry to say, but just because the name of dish includes mention of a fruit, it doesn’t mean it’s healthy. Did you know that most banana bread loafs can contain up to one or more cups of castor sugar and oil? That’s like drinking a soft drink with the same sugar content. Yuck!

So next time you’re on your merry way to work and are tempted by a slice of banana bread at your local cafe, hold that thought and dive into a fruit cup instead.

Better still, if you really love banana bread than why not try your hand at making my healthy version for a body-friendly breakfast on the go? It’s gluten free, dairy free, vegan, really easy and absolutely delicious. I think you’ll agree it tastes even better than the cafe variety! (Do tell us what you think here…)

YOU’LL NEED:

  • 3 bananas, mashed
  • 8 medjool dates, seeded and chopped (dates add an element of sweetness to your recipes)
  • 4 eggs
  • 1tsp vanilla
  • 1/2 cup melted coconut oil (the healthier alliterative to vegetable oil)
  • 1tsp bicarbonate soda
  • 1 cup shredded coconut
  • 1 cup brown rice flour (better than your average, standard flour!)

WHAT TO DO:

  1. Preheat oven to 180C and line a loaf tin with greaseproof paper.
  2. In a medium sized bowl mix melted coconut oil with vanilla, eggs, bananas, dates and bicarb before adding coconut and brown rice flour.
  3. Place mix into a lined loaf tin and bake approximately 45-60min or test the middle with a skewer and if comes out clean remove from oven and allow to cool in pan for 20 min before transferring to a wire rack.
  4. Eat within 2-3 days out of fridge or store up to one week in fridge and two weeks sliced in freezer.