Banana bread seems like it should be healthy – it sounds healthy. But the thing is most banana bread recipes are really just buttery cake. Not that I have anything against cake, but it should be called banana cake, so we all know what it really is. I have tried to make this banana cake slightly healthier, by cutting down on the fat, and using buttermilk instead of butter. I have also used more bananas and coconut, so that I can get away with less sugar. So, it’s still not worthy of being called banana bread, but this banana cake is definitely suitable for breakfast and / or anytime of the day. Despite the cake being lower in butter and fat, it is still utterly delicious.
• 2 eggs
• 100g of sugar
• 3 bananas (240g of mashed banana)
• 80ml of buttermilk
• 1 tablespoon of oil
• ½ teaspoon of cinnamon powder
• 225g of flour
• ½ teaspoon of baking soda
• ½ teaspoon of baking powder
• 1 heaped tablespoon of dried coconut chips
1. Preheat the oven to 350F/ 175 C
2. Line a loaf pan with parchment paper.
3. Using a electric beaters/ food processor, beat the eggs and sugar together until well combined- about 3 minutes.
4. Add the mashed banana, buttermilk, oil, and cinnamon. Beat together for a few seconds.
5. Sieve in the flour, baking powder and baking soda.
6. Beat the mixture for a few minutes, just until all the ingredients are blended.
7. Pour the batter into the prepared tin, and scatter the coconut chips on top.
8. Place the cake in the preheated oven, and cook for 45-55 minutes. Check after about 20 minutes to see if the cake is browning too much. If so, cover the cake with some foil.
9. To test if the cake is cooked, insert a sharp knife or cake tester. If the knife/tester comes out clean, the cake is cooked.
10. Allow the cake to cool on a wire rack.
11. Serve with some salty butter and a mug of tea!