Healthy Banana Bread

Banana bread is not quite bread and not quite a cake, but is still delicious! Especially it serves together with a cup of hot brewed cuppucino. What a perfect match for breakfast!

In fact, for me - Banana bread is maths. Well, trying to make healthy banana bread with no butter , that also isn’t rubbery, is maths. The high butter quantity in banana bread has always annoyed me as it feels like it should be a healthy snack. Banana + Bread = healthy, right? Hence, I utilised the logic of chiffon cake, substitute the butter contains to canola oil. At first, thinking to use olive oil but in the same time worry olive oil smell will override banana fragrance. Enjoy this light, fluffy and healthy banana bread!

Cut into slices, the typical cake look.

The banana bread batter - smell nice with all the mash banana all over.

See exclusive secret recipe below:


Ingredients
2 large eggs
120g caster sugar
3 Bananas
150g plain flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Canola oil

Method:
1. Preheat oven to 180 degree C.
2. Lightly grease an 18cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging at the side.
3. Sieve flour, baking powder & soda together.
4. In a separate bowl, mash the bananas with a fork or potato masher
4. Beat eggs and sugar in a mixer.
5. Fold in flour & mix well.
6. Add in canola oil & mix.
7. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool.