Today I needed a healthier breakfast. One that will give me the energy I need for the morning’s tasks and one that is filling so that I don’t have to reach out for a mid morning snack. I settled for a banana bread recipe that I have used before but substituted the butter with coconut oil and brown sugar with honey. This recipe is a fuss-free one and breakfast can be ready to eat in an hour.
The end result is a bread that is moist and fragrant. It’s not sweet and I like it this way. If you prefer a sweeter taste, you can add semi-sweet chocolate chips into your batter. I didn’t have any walnuts on hand otherwise it would be nice to add some nuts for added texture and nutrients.
70g unsalted butter (I substituted with 70g coconut oil)
30g brown sugar (I substituted with 30g honey)
1 large egg, beaten
200g over-riped bananas, mashed
1 teaspoon vanilla
90g wholemeal flour
90g all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
- Grease the sides of a 3″ by 7″ loaf pan and line the bottom with parchment paper.
- Sift together all-purpose flour, baking powder and baking soda and set aside.
- Pre-heat oven to 175 degree celcius.
- Whisk butter and sugar till the mixture becomes pale and fluffy. (I whisked coconut oil and honey till well incorporated)
- Dribble in beaten egg and continue whisking.
- Stir in mashed bananas and vanilla and mix well.
- Fold in wholemeal flour and the all-purpose flour mixture.
- Spoon mixture into prepared loaf pan and smooth surface with a spatula.
- Bake for around 30 minutes or until skewer inserted into the centre comes out clean. If the top of the bread starts to get overly brown, cover it with foil to prevent the bread from burning.
- Let the bread cool in the pan for 5 minutes before removing and transferring to a cooling rack to cool completely.