At first glance banana bread just looks like a bunch of unhealthy carbs and added sugars, but by modifying some of the ingredients, you can make this sweet treat quite healthy. My banana bread is based on the original recipe from Donna Hay, my favourite Australian food-stylist. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products. In the USA, there is even a National Banana Bread day on February 23.
Soft and juicy . . .
Ingredients
Butter, Brown sugar*, Bourbon vanilla*, Eggs*, Bananas*, Raspberry*, Coconut flakes, Flour*, Golden Syrup*
Nutrition facts (per 100 g)
Calories 263 kcal, carbohydrate 42 g, protein 3.3 g, fat 9 g, fiber 1.5 g, sugar 29 g
Content
1 piece = 100 g
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