Going Bananas

Sometimes it can be a little overwhelming  for anyone wanting to make a lifestyle change. Especially the sugar debate, sugar no sugar, honey, maple syrup, coconut sugar or  agave and the list continues there seems to be an expansive amount of sugars and sweeteners on the market these days and can get a little confusing on what to use and what not to.

My theory is any that have been  refined is a no no so white, caster, brown sugar, cane sugar..avoid. Rice malt syrup and stevia are our friends..they contain no fructose (which is the bad stuff)  and the so called “healthy” natural sweeteners  such as honey, maple syrup, agave nectar, coconut sugar and Medjool dates do contain fructose but can be consumed on occasion as a healthier alternative to refined sugars in baking etc. Im no expert on the subject but I’ve done quite a bit of research and I think this is a favourable guide to lead from.

If you would like to read more about sugar and the affects of it on you health I suggest you read ‘Sarah Wilsons I quit Sugar’ or visit her website iquitsugar.com she has all the facts and this is her field of expertise.

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Who doesn’t love banana bread.. I certainly do its my sweet treat, my coffee partner and afternoon tea vice. The thick cafe style slices that I used to crave made me a happy mummy so when I wanted to make my own and a healthier non sugar version I was so delighted  that it actually worked and tasted just as good as the cafes used to serve me but without the added sugar. Its a definite ‘go back to’ in my recipe book.

Tip: I slice into individual slices and cling wrap them, put in the freezer for when in need of a sweet fix or for school lunch boxes .

Banana & Fig Loaf

Ingredients

1/3 cup grapeseed oil

1/2 cup rice malt syrup or maple syrup

2 eggs

1 cup mashed bananas approx. 2 large bananas

1/4 cup milk of choice

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

1/2 tsp salt

1 3/4 cups plain wholemeal flour

5 chopped dried figs (soaked in hot water for 1 min)

Directions

  1. Preheat oven 160’C and line a loaf tin with baking paper
  2. In a large bowl or mixer place the grapeseed oil and rice malt syrup and whisk for 2-3 mins
  3. Add 2 eggs one at a time whisking in between till well combined
  4. Add mashed banana, milk, baking powder, cinnamon, vanilla, salt and flour and mix to combine
  5. Stir through soaked figs discarding  the liquid first and pour into lined loaf tin
  6. Bake for 60mins or until skewer comes out clean. Let it rest in the tin for 10-20mins before slicing.

Tip: I slice into individual pieces and cling wrap them, put in the freezer for when in need of a sweet treat or for school lunch boxes.

 

 

 

 

 

 

 

 

 

 

 

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