Quarantine baking: spiced banana bread / muffins

When life hands you mushy overripe spotty bananas – put them to good use!

This recipe has no added sugar due to the overripe bananas being naturally very sweet, but if you’d prefer something sweeter, add 1/2 cup of brown sugar as well. 

Ingredients 

  • 3 very overripe mushy bananas (the more spotty the better)
  • 2 eggs
  • 1 + 1/2 cups almond milk
  • 1/4 cup extra virgin olive oil
  • 1 + 1/2 cups self raising flour
  • 1/4 cup vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger

Method

  1. Preheat the oven to 180*C
  2. Mix the wet ingredients
  3. Add the dry ingredients
  4. Pour into loaf tin or muffin cases and bake until a skewer comes out clean (will take ~ 25 minutes for the muffins but about 45 minutes for the loaf; start checking with a skewer as soon as the top is browned).

Pumpkin, banana and rhubarb loaf

This was an experiment I’ll admit, but it was a rather delicious one. This is a great way to use up any leftover roast / boiled pumpkin as well as old bananas. The rhubarb is entirely optional and was just what I had in the fridge!

Ingredients 

  • 1/2 cup flaxseed meal, 1/2 cup buckwheat flour and  1/2 cup vanilla pea protein  –> BUT you can substitute ALL of this with 1.5 cups of plain flour of your choice + 1 tsp vanilla
  • 1 tsp baking soda
  • 2 over-ripe bananas (must be over-ripe for this to work!)
  • 100g roasted or boiled pumpkin
  • 2 eggs
  • 1 cup almond milk (or whatever milk takes your fancy)
  • 2 tbsp Nuttalex olive oil spread (or just use butter or coconut oil)
  • If using rhubarb – bake 4 stalks of rhubarb until soft, then mush with a fork until it forms a rough puree

Method 

  1. Preheat the oven to 200*C and line a brownie tin with baking paper.
  2. Place the pumpkin, banana, milk, eggs and butter in the blender and blend until smooth.
  3. In a large mixing bowl, combine the flaxseed, buckwheat, protein powder and baking soda, then stir in the mixture from the blender until well combined.
  4. Pour into the baking dish and swirl in the rhubarb by placing small blobs on top and dragging through the mixture with a butter knife.
  5. Bake until firm and risen (about 25-30 minutes). Allow to cool, the cut into slices (I find it easier to cut into 9 chunks, and then cut these in half through the middle).

High Protein Banana Bread

This is a variation of the banana bread recipe by I Quit Sugar with the added benefit of pea protein.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup pea protein (I used Botanika Blend’s raspberry coconut flavour)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 cup olive oil
  • 2 large eggs
  • 3 overripe bananas
  • 1/3 cup almond milk
  • 1 tsp berry or apple cider vinegar
  • 1/8 cup shredded coconut

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana with the milk, eggs and oil until just lumpy (it tastes better with chunks left in!).
  3. Add the rest of the ingredients to the banana mixture and stir until well combined. Pour into loaf tin and sprinkle with coconut.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm!

Gluten Free Cacao Banana Bread

All the taste of chocolate and banana bread without the nasty hidden sugar! Adapted from Sarah Wilson’s iQuitSugar gluten free banana bread recipe with the added deliciousness of cacao.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cacao powder
  • 1/8 cup olive oil
  • 2 large eggs
  • 2 very overripe bananas
  • 1 tsp apple cider vinegar
  • 1/3 cup of yogurt (I used plain Chobani but coyo or flavoured greek yogurt also works)
  • 1/8 cup cacao nibs

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana together with the yogurt and the oil.
  3. Add the rest of the ingredients to the banana mixture and stir until well combined.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm with your favourite peanut butter on top!