We all know that over-ripe bananas are only good for one thing. This banana bread is a twist on a classic, with no additional nasties, 2 cups of wholemeal flour, and some hidden vege, this recipe is better for you and your family. Perfect for a simple picnic and leftovers can be dished out for mid-morning snacks throughout the week.
Prep time 10 mins
Cook time 60 mins
Servings 12
Ingredients
- 2 cups wholemeal flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup frozen blueberries, unthawed
- 1 ½ cups grated zucchini
- 2 ripe bananas, mashed (1/2 cup)
- 1/3 cup reduced fat milk, or So GoodSoy or Almond Milk
- 1/4 cup maple syrup
- 1/2 cup light flavoured olive oil
- 2 large eggs
- 6 Weet-Bixwheat biscuits, crushed
Method
- Preheat oven to 180°C (350°F). Lightly coat a loaf tin (23 x 13 cm) with cooking spray, line base and two long sides with a strip of baking paper.
- Combine flour, baking powder and salt in a large bowl. Add blueberries and toss to coat.
- Whisk wet ingredients (zucchini, banana, milk, maple syrup, olive oil and eggs) in a separate bowl. Stir through Weet-Bixwheat biscuits to moisten.
- Add wet mixture to dry, and fold until just combined to create a thick batter. Spread into prepared pan.
- Bake 60 – 65 minutes, until top is firm and a skewer inserted into the centre of the loaf comes out clean – cover with foil during the last 20 minutes if top is browning too quickly.
- Cool in tin 5 mins, then turn out on to a rack to cool completely before slicing.
Tips
- Make the loaf ahead of time and freeze individual slices for a great mid-morning or after-school snack.
- Zucchini can be substituted with an equal quantity of grated carrot.
This recipe was provided by Santiarium. You can find more great recipes over at their website.