Hi yaa!! I know, It’s been ages since I posted a recipe on the blog! I kind of felt discouraged, like I wouldn’t “stand out” no matter what I wrote about. I guess It’s important to not compare yourself too much to others and genuinely share what you make without getting into your head about the outcome. SO, back to the reason you are here for!!
We are back into lockdown here in the uk so the common thought is : BANANA BREAD right?! If you are one of those people that got tired of making, eating, even hearing about banana bread well, too bad for you! I was obsessed with this baked good way before COVID-19 made it mainstream and I have never posted a recipe of it because I was mainly improvising, jumping here and there from one recipe to the other. What I’m gonna share today is quite a HEALTHY version of this super popular recipe as I am now following a nutritional plan and wanted a satisfying breakfast that still hits the criteria of my diet plan.
I had lots of Blueberries in the house but needless to say this would be great by itself, with chocolate chunks, nuts, raisins, whatever floats you boat.
- 2 eggs
- 120g runny honey (maple syrup is a good substitute)
- 70g olive oil
- 60ml milk of your choosing
- 2 large bananas (or 3 small ones)
- 220g self raising wholewheat flour (if you want to substitute self raising with normal flour just remember to add 1/2 tsp of baking soda)
- 1/2 tbsp cinnamon
- Pinch of salt
- 125g Blueberries (1 punnet)
As you know this recipe is pretty straightforward, in a bowl start adding all your wet ingredients and lightly whisk. Now for the consistency of the banana it is really up to you: crush it with a fork for a more chunky result of blend it quickly to have a smooth puree (that’s how I like it). Slowly fold in the dry ingredients making sure there are no lumps and last, but not least, the blueberries. Now here is a lil trick: wash and rinse the blueberries in a bowl, leaving them still a little wet and add a spoon of flour, shake the bowl vigorously until the blueberries are coated with flour. This will help them not sink into the bottom of the tin as they usually do.
BAKE AT 180C for 45/55 min (check as you go) and let it cool down before slicing (patience guys, patience).
Please reach out to me if you ever make this recipe, it would make my day!