The Banana bread recipe is a type of sponge cake made from mashed bananas, that originates in the United States. It is not as sweet as other classic sponge cakes and has a rougher texture, hence the name ‘bread’. However, it’s a healthy and tasty recipe that is easy to love!
We propose a healthier variation. By making our banana bread recipe with almond milk instead of regular cow milk, it will have fewer fats and be dairy-free. We built on the classic recipe further by using wholemeal flour instead of plain flour, giving it more fibres. Moreover, we have cut added-sugars and replaced them with ripe bananas and dates. Finally, we added dark chocolate chips and chopped almonds for extra taste.
Why use Almond Milk you ask in banana bread you ask? Almond milk is a delicious alternative to regular milk for vegans and lactose-intolerant people. It is also naturally rich in several vitamins and minerals, like vitamin E. In fact, did you know that a cup of almond milk contains up to 50% of your recommended daily dose of vitamin E? Cow milk has none. Amazing.
Another cool trick is using ripe bananas as a sugar substitute. The riper they are, the sweeter the cake will be. So if you have some overly ripe bananas you don't feel like eating anymore, don't throw them away just yet! Use them to make this delicious banana bread recipe.
But enough with the talking. Let's get to baking!