As with most parents, the time between school pickups and drop-offs is precious. In a quiet home, I can accomplish a lot of work. When I’m writing, I love to grab a quick snack to replenish my energy. Wholegrain toast topped with banana slices and a high-quality nut butter is my go-to. This is a fast, delicious, healthy, and filling snack. This recipe for banana bread is another of my favorites. This recipe is so easy to make that I will be giving the task of making it weekly to one of my secondary school boys once the holidays arrive. This recipe uses a combination of walnuts and pecans. However, any unsalted nut would be suitable.
Banana Nut Bread
This loaf contains no refined sugar and gets its sweetness from ripe bananas. Maple syrup is also added. This loaf is packed with omega-3s, minerals, and heart-healthy nutrients like chia seeds.
250g of wholemeal wheat flour
One teaspoon of baking powder
1 tsp of ground cinnamon
50g chia seeds
50g of pecans, roughly chopped
50g of walnuts, roughly chopped
100ml Coconut Oil
100ml Maple Syrup
100g Greek yogurt
2-3 (200g) bananas, mashed
Two lightly whisked eggs
1tbsp of oats
- Preheat oven to 190degC/fan 170degC/gas mark 5. Lightly grease a 2-pound loaf pan with sunflower oil.
- Put the flour in a large bowl. Add the baking powder. Add the cinnamon, pecans, and walnuts. Mix well.
- Add the Greek yogurt and bananas to a large mixing bowl. Then, add the maple syrup. Beat together using a wooden spoon while breaking down coconut oil gently with the backside of the spoon. Add the lightly whisked eggs and mix well.
- Mix the flour with the nuts and stir the mixture using a wooden spoon.
- Pour into the prepared tin. Sprinkle the oats over and press them into place.
- Bake the risen bread in a preheated oven for 55-60 mins or until golden.
- Remove the baked goods from the oven and place them on a cooling wire tray. Store in an airtight container for three days.