Banana bread is sweet treat staple and is surprising really easy to make. The recipe I've formulated below contains only core food groups making a nutrient dense and delicious treat. Enjoy!
1 cup of wholemeal flour
1 cup almond meal
1 tsp baking powder
1 tsp of cinnamon
4 mashed banana
3 large eggs, mixed
160g low-fat natural yogurt
1/2 tsp of vanilla extract
50g of almond flakes, topping
Pre-heat oven to 180*C
Line a loaf tin with baking paper
Add all dry ingredients (flour, almond meal, baking powder and cinnamon) to a bowl and mix with a fork to remove any lumps.
In a separate bowl mash bananas with a fork.
Once the bananas are mostly mashed add eggs and mix.
Add remaining wet ingredients (yogurt and vanilla extract) and mix.
Add the dry ingredients into the wet ingredients and fold over lightly with a fork until just combined. The more you mix the more you will wrk the gluten resulting in a tougher texture.
Bake in oven for 45 mins or until a skewer comes out clean
Cool in tin on wire rack.
The more you mix the more you work the gluten resulting in a tougher, elastic texture. For muffins and cakes it's important to mix until just combined whilst for breads and pasta we want to work the gluten to give elasticity.
Sometimes recipes will advise that it is OK to only mix to the point when you can still see flour streaks however in my experience this remains unchanged in the finished product. Yuk!
Because this recipe has almond meal it makes it a lot harder to over mix it so don't stress.
Have a fantastic day and let me know what you think below.
Your friend in food,