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!
- Peeled Ripe Bananas
- Pitted Dates
- Almond Milk
- Sunflower Oil
- Wholemeal Flour
- Baking Powder
- Baking Soda
- Dark Chocolate 85%
Pre-soak the pitted dates in warm water for 10 minutes.
Then, drain them and add them to a food processor along with the bananas.
Blitz all until smooth and creamy.
Now, transfer the mashed banana mixture into a bowl and pour in the almond milk and vegetable oil.
Whisk the ingredients well with the help of an electric or stand mixer.
Next, incorporate the wholemeal flour, baking powder, baking soda, and a pinch of salt.
Avoid adding these dry ingredients all at once, or you'll have lumps in the mixture.
Instead, add a couple of spoons at a time, whisk with the hand mixer until the ingredients are well incorporated, and repeat until you have used all of them.
Chop the almonds and dark chocolate into small chunks.
Then, add them to the cake batter, folding with the help of a spatula.
Try not to overwork the cake batter after you have added the flour otherwise the banana loaf will get hard and chewy.
Next, grease and flour a loaf tin. You can line it with a strip of baking paper overhanging from the edges to help you remove the banana bread from the tin more easily.
Pour the cake batter in and level it with a spatula.
You can garnish the top with extra almonds and chocolate chips.
Bake the loaf cake in the middle shelf of a preheated oven at 185°C (365°F) for 15 minutes.
Then, decrease the temperature to 160°C (320°F) and cook for another 40 minutes.
The banana bread is ready if a skewer inserted in the middle comes out clean.
At the end of the baking time, leave the cake to rest for 5 minutes in the turned-off oven.
Then, transfer it onto a wire rack to cool down evenly before slicing.
Store the cake in an airtight container for up to 3 days. Alternatively, you can slice it and freeze it, keeping it for up to 4 weeks. Then let it thaw at room temperature or toast it.