When in the mood for something sweet, I can’t even allow myself to think about having something else than 10 g of dark chocolate or a fruit. See, I’ve become accustomed to a generally healthy lifestyle. Milk chocolate bars and potato chips have been out of my vocabulary for years now – except for my pregnancy cravings which I have, thank God, grown out of. But sometimes, a fruit or a tiny piece of dark chocolate just don’t cut it. That’s when a homemade dry cake comes to mind. Continue Reading “Healthy Banana Cake”
When we were younger, my sister and I used to spend a lot of Sundays at home ditching outings in the sun with my parents and enjoying great movies (on videotapes – simpler times were the best) and food. So Winnie the Pooh, Aladdin and Jungle Book were often paired with orange cake, Speilburgers ordered from Crepaway or Pasta and Ketchup proudly made by myself. What I remember enjoying the most during those lazy days was fixing meals for my sister (yes, boiling pasta was a big achievement for us at the time). I used to love the feeling of preparing lunch and serving it to someone I love. This feeling kept on growing with time and as you can see, recipes also evolved. But the reason I loved it so much was because it made my sister happy. I guess she was also happy about not cooking herself because she didn’t really like it. Sadly, we don’t live in the same country anymore so I can only cook for her when I visit or when she’s here on vacation.
However! the best news is that through the blog, I managed to inspire her to cook for herself! She started doing it more frequently and now loves it.
Today, honoring Mia’s cooking progress, I present you with a delicious Banana Loaf recipe which she made from scratch (so proud! :D).
Banana Bread for Great Afternoon Snacking (inspired by Jamie Oliver)
What you’ll need:
- 6 bananas, peeled and sliced
- 125 g unsalted butter, softened
- 125 g brown sugar
- 2 eggs
- 200 g self-raising flour, sifted
- 2 tsp baking powder, sifted
- 1 tsp cinnamon powder
- A pinch of salt
- Cooking Mist from Lurpak Cook’s Range products (or olive oil)
How to make it:
- Preheat the oven to 170 degrees celsius
- Mash the bananas with a fork until they’re smooth but still a bit lumpy and set aside
- In a mixer bowl, cream the butter and sugar until smooth and light
- Add the eggs one by one, mixing in between
- Add the mashed bananas then add the flour, baking powder, cinnamon and salt. Mix until smooth
- Grease a loaf tin with Lurpak’s cooking mist and transfer the batter in
- Cook in the preheated oven for an hour. Check with a skewer if it comes out clean. If it does, remove the loaf from the oven, if not, leave it a few more minutes until it does.
Enjoy with tea, coffee, orange juice and more importantly delicious marmalade or chocolate spread!
You can make this banana bread gluten-free by substituting the flour with a gluten-free one or almond or coconut flour, and the butter with coconut butter or olive oil (all found in supermarkets or specialized shops). This advice was given by a good friend of ours who recently found out she was gluten intolerant 🙂
Anyone you love to cook for?
and don’t forget to tag us #breadonbutter if you try our recipes
Lea is a Nephrology Fellow at the Harvard Medical School, at Brigham and Women’s Hospital (Harvard’s Medical school’s second largest teaching affiliate) and Mass General Hospital in Boston. She’s a vegetarian and prepares delicious meals that don’t have to include meat, chicken or any kind of animal. She will be sharing her stories and recipes right here on Breadonbutter in a series called “The Veggie Diaries”.
If you haven’t read the first article of The Veggie Diaries series, you can click here to read about it and know more. Now I’ll be giving the floor to Lea.
“So not because I am a doctor or anything, but I try to eat healthy (most of the time, except when watching my first World Cup game in this amazing Irish Pub in Downtown Boston and enjoying nachos and beer!). As I do my grocery shopping, I usually don’t foresee the weather. So my non-ripe bananas at the store, not only are good to eat within two hours in my hot apartment but become too ripe too soon. Also, talking about bananas, I wanted to point out this fruit is an amazing source of nutrients; I mean, don’t have like three a day but one day will give you an amazing panel of nutrients, such as potassium, fiber, vitamin B6 and others!
Coming back home one evening, and, as I enter my small apartment, I was baffled by the overwhelming banana smell; a monkey cage would have been better at this point. And mind you that this was 2 days after buying my not-so-organic bananas (everything in the US is advertised as organic… what exactly it entails is beyond me).
Not wanting to waste more food, I decided to use some ingredients I had at home and create small, healthy, delicious muffin bites (52 calories /serving!) to be devoured as a breakfast or snack!
Healthy Oatmeal Banana Muffin (adapted from Health.com):
2- 3 ripe bananas
2/3 cup of wheat flour (you can use white flower, but the health benefits are MUCH higher with wheat and it tastes the same!)
2 tablespoons vegetable oil (canola oil is a good substitute but vegetable oil is more health conscious)
½ cup fat-free milk
¼ cup sugar (next time I will try a sugar substitute such a Stevia)
½ cup of rolled oats (similar to oatmeal)
¾ teaspoon vanilla extract
1 ¾ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt (or a pinch)
Preheat the oven at 375 degree F.
1) Put the ripe bananas in a medium bowl and mash them; for some reason, I love this step! I used my potatoes masher and the result is below.
2) Add then the egg, oil, milk and vanilla extract.
3) In a separate medium bowl, add the flour, oats, sugar, baking powder, ground cinnamon and salt.
4) Stir the flour mixture into the banana mixture till it’s well-combined.
5) Use cooking spray to line the muffin cups. I always use smaller muffin cups so I can have two and not feel guilty! Spoon about 1 tablespoon into the cup (cup will be filled with batter).
6) Place the muffin cups in the pre-heated oven for 10-12 minutes depending on the muffin size cups you are using. And the results are below! I also used a chocolate mold I had to make heart-shaped cute little muffins! Enjoy!“
Thank you Lea! 😀