Classic High-Fibre One Bowl Banana Bread Recipe
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Love baking, but hate washing up? We hear you, and that is why we love one-bowl classics like our high-fibre one-bowl banana bread. Banana bread is a much-loved classic for so many of us.
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- Classic High-Fibre One Bowl Banana Bread Recipe
Unfortunately, the store-bought varieties are often laded in refined sugars and saturated fats. Simple swaps like replacing white flour with wholemeal, ditching the butter for extra virgin olive oil and adding in a handful of dried dates all boost the nutrient profile of the loaf, increasing levels of dietary fibre, heart-healthy monounsaturated fats and B-group vitamins.
Serves 10
Prep time 10 minutes
Cook time 45 minutes
Gluten Free*, Nut Free, Vegetarian suitable
Ingredients
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3 large overripe bananas
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¼ cup pure maple syrup
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½ cup extra virgin olive oil
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2 eggs, whisked
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½ cup skim milk
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1 tsp vanilla extract
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2 cups wholemeal self-raising flour*
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1 tsp ground cinnamon
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½ cup pitted dried dates, roughly chopped.
How to make
1. Pre-heat oven to 180°C/160°C fan-forced. Line a 22cm x 10cm loaf pan with baking paper.
2. Place two of the bananas in a large mixing bowl and mash with a fork. Add maple syrup, olive oil, eggs, milk and vanilla and whisk until smooth.
3. Add in flour, cinnamon and dates. Mix to combine and then pour mixture into lined loaf pan.
4. Slice the remaining banana in half, lengthways. Place the two banana halves onto the top of the mixture and press down lightly. Bake in oven for 40-45 minutes, or until a skewer is inserted and comes out clean. Remove and allow to cool in pan for five minutes, before turning out onto a cooling rack. Slice into 10 even slices.
*Make it gluten-free? Simply replace the flour with gluten-free self-raising flour.
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