Coffee Shop Style Banana Bread


Banana Bread


Banana Bread

I bet we’ve all had a bowl of bananas that have just “gone” all of a sudden.……one minute they are pert, bright yellow and slightly green, and suddenly you have a bowl of brown spotted yellow fruit that would rival a Giraffe’s markings. I love bananas and eat one every day – they are packed with vitamin B, potassium, magnesium and are high in fibre, as well as tasting damn good too. I usually have one in the evening, when I’m in front of the telly, it saves me reaching for the biscuit tin and they are a lot healthier than a handful of biscuits. A favourite childhood “nursery pudding” is a bowl of bananas and custard, it’s not everyone’s cup of tea, but I LOVE the whole warm and cold thing that happens, as well as the taste of course. But, as well as eating them naked, not me, but the bananas, and having a jug of the creamy golden stuff poured over them, my other favourite way of consuming bananas is Banana Bread……however, banana bread can be VERY hefty in calories, and this is where today’s recipe for Coffee Shop Style Banana Bread comes into its own.


Bananas and Custard

Being on a healthy diet, again, as most of the population probably are, after the excesses of the festive period, I have devised a healthier version of banana bread – similar in style to that lush banana bread you sometimes get in tea rooms and coffee shops, a moist bread that is packed with bananas with a hint of warm cinnamon. I usually add walnuts to my recipe for banana bread, but decided to omit them this time, in the interests of saving a few calories and with the idea of this being suitable for the toasting; however, even “sans walnuts”, this healthier version of banana bread is still super delicious, with that essential slightly chewy texture you get with this style of quick bread. If you cut this into twelve slices, each rather generous slice of banana bread works out to be a mere 6 Smart Points (on the Weight Watchers diet) or 5 Pro Points, for those of you following the old points system. As well making a delightful afternoon snack, a slice of this bread makes the perfect way to start the day, lightly buttered with a low-fat spread, if you wish and served with a piece of fruit.


Banana Bread

This banana bread also improves with keeping, if wrapped up and kept in a cool place, the flavour improves over a few days after baking. And, if it does get a little dry, then it is delicious when toasted – with a dollop of marmalade on the top, and it IS the season for marmalade right now! As this is a healthy recipe which contains eggs, and not just any eggs, but my own hen’s free-range eggs, I am adding this low-calorie recipe to Dom from Belleau Kitchen’s Simply Eggcellent challenge, as the theme is Healthy Recipes using Free-Range Eggs this January. The recipe is shared below and do let me know if you make it and how you and your family enjoyed it! Karen


Simply Eggcellent #6 - anything goes



Banana Bread


 

Banana Bread

Serves 12 slices
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Allergy

Egg, Wheat
Dietary

Vegetarian
Meal type

Bread, Breakfast, Dessert, Snack
Misc

Child Friendly, Freezable, Serve Cold
Occasion

Barbecue, Casual Party, Easter, Halloween
Region British

By author

Karen Burns-Booth

A healthy take on Banana Bread, this lovely quick bread is simple to make with none of the excess fat and sugar that is in normal Banana Bread. (Each slice is 5 ProPoints or 6 SmartPoints in the Weight Watchers diet

Ingredients

  • 4 to 5 sprays of low-fat oil (I used Fry Light)
  • 250g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 6 tablespoons low-fat spread
  • 75g brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten
  • 3 small bananas, peeled and mashed
  • 125mls creme fraiche

Note

A healthy take on Banana Bread, this lovely quick bread is simple to make with none of the excess fat and sugar that is in normal Banana Bread. (Each slice is 5 ProPoints or 6 SmartPoints in the Weight Watchers diet)

Directions

Step 1 Pre-heat oven to 180C/350F/Gas mark 4 and spray a standard 1lb (450g) loaf tin with the low-fat oil spray. Line the bottom with some greaseproof paper to make it easier to take the bread out of the tin when baked.
Step 2 Put ALL of the ingredients into a large bowl and beat with an electric hand whisk, or mix in a food mixer, for about 2 minutes. Beat/mix until JUST blended, do not over mix.
Step 3 Spoon the mixture into the prepared loaf tin and bake for 1 hour, or until it is golden brown and cooked through – test by inserting a cake skewer.
Step 4 Cool in the tin before turning the banana bread out and serving it in slices, buttered.
Step 5 Store in an airtight tin for up 5 days, or slice the loaf before freezing it for up to 3 months.


Banana Bread


Banana Bread

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