A lighter, nutrient-dense version of the classic bake. By using wholemeal flour and relying primarily on the natural sweetness of ripe bananas, this recipe yields a wonderfully moist loaf without excessive refined sugars or saturated fats.
This recipe is created by
3 medium overripe bananas
2 large eggs
60ml rapeseed oil (or melted coconut oil)
2 tbsp maple syrup or honey
50ml unsweetened almond milk (or skimmed milk)
200g wholemeal flour
1 tsp baking soda
1 tsp ground cinnamon
A pinch of salt
Per Serving (Based on 1 slice of 8):
Energy: 222 kcal, Energy: 929 kJ, Fat: 9.4 g – Of which saturated fatty acids: 1.0 g, Carbohydrates: 29.1 g – Of which sugars: 8.9 g, Protein: 5.3 g – Dietary fiber: 3.6 g – Salt: 0.12 g
Preheat and prepare: Preheat your oven to 180°C (160°C for fan-assisted ovens). Lightly grease a standard 1lb loaf tin or line it with baking parchment.
Mash the base: In a large mixing bowl, use a fork to mash the bananas thoroughly until smooth. (Food Waste Tip: Bananas with entirely black, speckled skins are ideal here. They are far sweeter and softer, allowing you to use less syrup while adding more natural moisture to the bake).
Whisk the wet ingredients: Add the eggs, rapeseed oil, maple syrup, and almond milk to the mashed banana. Whisk firmly until completely combined.
Fold in the dry ingredients: Tip the wholemeal flour, baking soda, ground cinnamon, and a pinch of salt into the bowl. Using a spatula, gently fold the mixture together just until the flour disappears. Avoid overmixing, as this can make the bread dense.
Bake: Pour the batter into your prepared loaf tin and smooth the surface. Bake in the centre of the oven for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.
Cool and serve: Allow the loaf to cool in its tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Maple Syrup Latte
