I’m finally over my fear of whole wheat flour. As long as there’s a banana in the fruit basket.
Because OH MY GOD.
I was not expecting this beautiful, dark, rich, dense-but-not-in-a-gross-way, moist, soft, banana-y bread. With just a smidgen of olive oil and no sugar. No kidding.
I was expecting a tough, leathery bread. So wrong. And I’m going to call this bread, not just cake baked in a loaf tin, just because it really is healthy and you could eat it for breakfast and go on your merry way.
Thanks to the lovely Kate at Cookie and Kate, I officially believe in magic 🙂
The oats scattered on top were an afterthought to recreate the honey-oat bread I occasionally enjoy a slice of. The chocolate chips were just…because. And the cream cheese was also just…because. The bananas are honestly the hero in this bread, because they play the role of moistening and softening an otherwise heavy flour. Woohoo!
I halved the recipe and made a mini loaf and it was gone in just a few hours on Saturday. We had it for dessert, with tea and then for dessert again. Addictive but guilt-free 🙂
Kate even suggests toasting a slice of this in your regular toaster. Unfortunately it didn’t last long enough for me to find out how that tastes (amazing, I’m sure). If you give it a shot, let me know!
It’s beautiful just out of the oven. And pretty much beautiful all the time. Pardon the very large number of pictures, I was a bit obsessed.
Make this. You should need no further persuasion 🙂
The proportions here for a mini loaf, just a reminder. Please double them for a regular sized loaf.
What you’ll need:
1/6 cup olive oil (1/2 of your 1/3rd cup measure)
1/4 cup honey (you could add more in the end too, I accidentally forgot to halve the original 1/2 cup but it tasted great!)
2 medium ripe bananas, mashed
1/2 tsp vanilla extract/essence
1/4 tsp salt
1/4 tsp cinnamon
3/4 cups whole wheat flour (I used regular Pillsbury atta)
1/2 tsp baking soda
1/8 cup hot water (1/2 of your 1/4th cup measure)
A handful of chocolate chips (optional)
A handful of oats (optional)
What to do:
1. Sift the flour and set aside. Preheat the oven to 165 C and grease a mini loaf tin.
2. Mix the honey and oil together till combined. Add the egg and beat well.
3. To the above mixture, add the mashed banana and vanilla and combine. Stir in the salt and cinnamon.
4. Fold in the flour. Mix the baking soda and hot water*, and add it to the batter.
5. Stir in the chocolate chips if using (I hope you do!).
6. Pour the batter into the prepared dish and sprinkle with oats if you like. They add a nice crunch!
7. Bake for 40 to 45 minutes, till a toothpick comes out clean and the loaf is risen and golden brown.
Slice and eat warm with a pat of butter, cream cheese, more honey or as is.
*The baking soda and cinnamon can also be sifted in with the flour and the water can be added before the eggs to the liquid mixture.