I spotted this recipe on the Instagram feed of a yoga studio I frequented when I lived in west London. I was in the throes of the ‘new year, new you’ thing, so I decided to make it. Here’s how it turned out.
To be honest I don’t think I’d make this again unless I was baking for someone with specific dietary requirements. While it’s perfectly nice, it’s still quite high in calories, and I prefer my sweets to be a bit naughtier than this. If I did bake this recipe again, I would probably throw in some chopped pecans or walnuts to add to the texture.
I know I posted a banana bread recipe a few months ago, but I couldn’t resist trying a new recipe when I had more browning nanas in the freezer. I took inspiration from here. This recipe is lower in fat but still moist and flavourful. It also freezes well and a slice makes a great breakfast or filling mid-afternoon snack.
- 3/4 cup sugar
- 1/4 cup butter
- 4 egg whites (you can substitute 2 whole eggs if preferred)
- 4-5 bananas, mashed
- 1/3 cup sour cream or plain yoghurt (use low-fat if you want)
- 1tsp vanilla extract
- 2 cups plain flour
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/2 cup desiccated coconut
- 1/2 cup chopped walnuts (optional)
Makes 1 25cm (10in) loaf
- Preheat oven to 180C (160 fan). Prepare a 25cm loaf tin or cupcake case
- Cream together butter and sugar
- Add egg whites and mix thoroughly, until frothy
- Add mashed banana and sour cream
- Fold in flour, bicarb and salt
- Stir through coconut and nuts. The batter will be quite thick but add a tablespoon or two of milk or juice if it seems too thick.
- Transfer the batter to your prepared tin and bake for 1 hour – 75 minutes, until a knife inserted into the cake comes out clean. If your cake is looking too brown after 45 mins, cover lightly with foil.
I took a break from my never-ending seasonal knitting and noticed the bunch of blackening bananas in my bedroom (don’t ask). Since I also had some eggs and raisins that needed using, I decided to whip up a loaf of banana bread. I haven’t made it in ages but I think it’s a really nice recipe.
- 100g raisins
- 75ml rum or whiskey. If you don’t drink alcohol, try water with a couple of tea bags added.
- 125g butter, melted
- 150g sugar
- 2 large eggs
- 4 very ripe bananas, mashed
- 1tsp vanilla
- 175g plain flour
- 2tsps baking powder
- 1/2tsp salt
- 1/2tsp bicarbonate of soda
- 70g (minimum) walnuts, chopped
Put your raisins in a small saucepan with the rum and bring to the boil. Remove from the heat and leave to infuse for about an hour. Drain before using.
Line a 22x11x6cm (9×4.5×2.5inch) loaf tin (no smaller!) and preheat the oven to 170C (150C fan)
Combine the melted butter with the sugar.
Add the eggs one at a time, then the vanilla.
Fold in your mashed banana, the drained raisins and walnuts.
Mix together the dry ingredients in a separate bowl (I used the bowl of my scale to save on washing-up) and then add them in three batches.
Transfer the batter to your prepared tin and bake for an hour to 75 minutes. If the cake looks like it is browning too quickly after about half an hour, cover the top with foil.
Leave to cool in the pan on a wire rack.