Bananas are in season at the moment and as we had a few over ripe ones in the fruit bowl so I decided to make a healthy version of banana bread. Bananas one of natures best nutritional power-packs, they are a good source of fibre, high in potassium, low in salt which helps keep the blood pressure down. They also contain vitamin B and C and they are fairly low on the GI index so no high sugar spikes. By adding wholewmeal flour and walnuts to the mix you have the extra benefit of more fibre and omega 3 fatty acid in the recipe which is good for the digestion and a healthy heart. This recipe will provide 10 to 12 slices of banana bread which if not consumed in one sitting can be frozen to be enjoyed later in the lunch box or afternoon snacks.
Recipe
2 cups wholemeal self raising flour
1/3 cup brown sugar
100 gms chopped walnuts
2 eggs beated
1 cup low fat or skim milk
3 ripe bananas
1 tsp bi-carb soda
pinch sea salt
Pre heat a fan forced oven to 180 C.
Mix all the dry ingredients in a large bowl.
Mash the bananas in a separate bowl and combine with the beaten eggs and milk.
Fold in the wet ingredients with the dry ensuring they are evenly mixed. Add the mixture into a prepared loaf tin lined with baking paper. Bake for 45 minutes or until until a skewer is inserted into the middle comes out clean. When baked remove the loaf from the tin and allow it to cool on a rack for several minutes before slicing. Enjoy your healthy bread in moderation with a cuppa with a friend.
