Banana Bread with a Twist

Like many of you I got sick in tired of hearing about banana bread during the first lockdown. Everyone tom, dick and harry were making it which was kind of funny.

I have my Dad hook line and sinker on this one it’s banana bread with courgettes. Sounds weird I know but you have got to try it. Courgettes are very underrated and you will see me using them often in my dinner recipes. They taste delicious all chopped up with garlic and organic cherry tomatoes and cooked on the pan for a few minutes until they sautés nicely. Then place them on some tildes brown wholegrain rice and serve it with pan fried chicken or fish.

Now back to the bread and only 196 calories per slice (but who counts them)

What you need:

•1 courgette grated

•1 medium banana

•¾ cup (150g) coconut sugar

•¼ cup (60ml) extra virgin olive oil

•1 tsp. vanilla extract

•2 eggs

•2 cups (200g) oat flour

•1 tsp. cinnamon•1 tsp. baking soda

What to do:

Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper. 

In a large bowl, stir together courgette, banana, coconut or cane sugar, oil, vanilla, and egg. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Add the flour mixture to the courgette mixture, and stir well to combine. 

Spoon batter into prepared pan. Bake for 55-60 minutes until an inserted wooden spoon comes out clean. Cool in the tin for 10 minutes, then remove from the pan and cool on a wire rack. 

Serve with a nice cup of tea


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