Well you guys know
that I love a good banana based treat. Somehow they always end up sitting in
the fruit bowl looking sad. However, nowadays I've been trying to veer towards
a healthier lifestyle. So I've created a version of my favourite banana bread
with less fat and sugar.
I replaced regular flour with buckwheat. This is a great
gluten-free alternative and apparently it's good for digestion - yay! I've also
used coconut oil and peanut butter to replace some of the butter and maple
syrup to replace the sugar.
Now this cake is not 100% guilt free - there's still a
small amount of dark muscavado sugar, and also some Bertolli margarine. But
it's definitely better than your standard banana bread.
I sort of made this up as I went along, but it turned out
really well and was very happy with the end result.
The main ingredients you'll need for this cake |
Ingredients
250g Buckwheat Flour
1 Tsp Baking Powder
2 Tbsp Muscavado Sugar
50g Margarine
50g Coconut Oil (and a little extra to grease the tin)
2 Eggs
30g Peanut Butter
4 Overripe Bananas
4 Tbsp Maple Syrup
50g Almond Flakes (Or whatever nuts you have in the
cupboard)
1. Place the buckwheat flour, baking powder and muscavado
sugar into a bowl. Give it a quick stir to make sure there aren't any lumps.
Then add the margarine and coconut oil. Again give it a mix (only roughly, it
won't combine at this point.
2. Add the peanut butter, mixing again and then the eggs.
Give it all a good mix in either a kitchen aid or an electric whisk until it's
fully combined.
3. In a separate bowl mash the bananas and the maple syrup
together. Then add these to the batter by folding it in. Finally add the
almonds (or any other nut alternatives) and dried fruit if you wish, I added
some dates here to give that little extra sweetness.
4. Place in a greased tin and bake at 150c for around 45
mins, or until a shard knife comes out almost clean.
5. Wait for it to cool on a wire rack, and then enjoy with
a cup of tea. Nomnom!