HEALTHY BANANA BREAD
Het vandag ‘n gesonde piesangbrood oorweeg. Ek moet darem terug in die gesonde kos ding kom so gou moontlik! Ek het net whole meal flour gebruik en het nie molasses ingesit nie want het nie gehad nie. En ook nie suurlemoen skil nie.
¾ cup (95 grams) all-purpose flour
¾ cup (95 grams) whole wheat flour
1 teaspoon baking soda
½ teaspoon fine sea salt
¾ teaspoon ground cinnamon
2 large bananas, heavily speckled or even black bananas are best, about 1 cup mashed
5 tablespoons extra-virgin olive oil or substitute melted coconut oil
1 tablespoon molasses
1/3 cup (65 grams) sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice
Center a rack in the oven and heat to 180. Line an 21 cm x 12 cm loaf pan with parchment paper and lightly grease. Whisk the flours, baking soda, salt and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the olive oil, molasses, sugar, eggs, lemon zest, lemon juice, and the vanilla into the bananas until blended.Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
Pour batter into the pan and smooth the top. Bake 40 to 65 minutes, or until a knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. When the bread is done, transfer it in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
TIPS
Store the banana bread at room temperature up to 2 days, in the refrigerator up to 5 days, or in the freezer up to 3 months.
How to make healthy banana muffins: Divide the batter between muffin cups then bake at 180 until a toothpick can be inserted and come out clean, 20 to 25 minutes.
Use 100% whole wheat flour: Replace the all-purpose flour with an equal amount of whole wheat flour or use white whole wheat flour. If the batter seems too thick, thin it out with a tablespoon or so of water or milk.
Photo and recipe: Angela Landsberg
