Banana Bread…a slightly healthier version

When it comes to banana bread nothing beats this version but I wanted a healthier option so after a few attempts I came up with this.

No added oil or white sugar and it’s sweetened with honey, dried fruit and as a bonus, it also has some extra hidden vegetables.

Banana Bread
Recipe type: Baked
Serves: 1 loaf
  • 2 eggs
  • 100g honey
  • 175g self raising flour
  • 125g wholemeal flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 3 small very ripe bananas, mashed
  • 100ml natural yoghurt
  • 1 medium-large carrot, grated finely (about 125g)
  • 1 medium-large zucchini, grated finely (about 150g)
  • 75g sultanas
  • 75g dates, finely chopped
  • 50g walnuts, chopped
  • ·
  • Optional toppings
  • Crushed walnuts
  • Brown sugar
  • Oats
  1. Preheat oven to 180C/160C fan, grease and line a 26cm loaf
  2. tin with baking paper
  3. Using an electric mixer beat eggs and honey together for
  4. several minutes until light and fluffy
  5. In the meantime, sift flours, spices, bicarbonate of
  6. soda and baking powder together in a small bowl, set aside
  7. Add mashed bananas and yoghurt and continue whisking
  8. until incorporated
  9. Using a wooden spoon, mix in dry ingredients until
  10. just combined
  11. Fold in grated carrot, grated zucchini, sultanas,
  12. chopped dates and chopped walnuts until all incorporated
  13. Spoon into prepared tin and add optional toppings if
  14. using and bake for about 1 hour and 10 minutes , test with a skewer, it should
  15. come out clean
  16. Allow to cool slightly before removing from tin
Why use bicarbonate
of soda in a recipe?

*Baking powder and bicarbonate of soda are both leavening agents
*When added to a batter, the leavening agent causes air bubbles to expand when heated and therefore causing a rise Bicarbonate of soda is used in
recipes that contain an acidic ingredient e.g. lemon juice, sour cream, buttermilk,
cocoa or honey
*Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and liquid is added.
*Bicarbonate of soda has a slightly different quality to that of baking powder when used in baking It can have a slightly tangy or soapy taste and it makes a lovely golden colour, think of it used in the making of honeycomb
*It gives cakes a very specific texture unable to be achieved with baking powder.
*It needs to be sifted well and measured precisely to avoid the bitter taste




 Do you like to hide veggies as well?
What’s your favourite hidden veggie recipe?
Are you baking today?

Whatever you are up to today, I hope you enjoy each moment ♥