A perfect rich, fragrant and nutritious snack, quick and easy to make. It’s a way to use those ripe bananas that often are left alone in your fruits basket.
Serves: 12 portions
Dietary: Vegetarian, Egg Free
Preparation time: 10 minutes
Cooking time: 45 minutes
3 big ripe bananas (1 is for decoration)
300 g flour*
100 g pecan nuts
60 g cane sugar or white sugar
16 g baking powder
120 g milk or dairy unsweetened alternative drinks
60 g olive oil
a pinch of salt
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon
- Preheat the oven to 180o C.
- Mix together the dried ingredients (flour, sugar, baking powder, nutmeg, cinnamon and salt).
- In a bowl mash 2 bananas with a fork and add the milk and olive oil. Whisk well.
- Add the mix of dried ingredients to the banana dough and mix well.
- Cut the last banana in two slices.
- Pour the dough into a loaf pan mould, previously greased with butter.
- Add the chocolate chips on top and the two slices of the banana.
- Bake for around 45 minutes at 180o C.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist
Total calories: 262 kcal
Fat: 9.9 g
Saturated Fat: 1.8 g
Carbohydrate: 37 g
Total sugar: 12 g
Free sugar: 5 g
Fibre: 2.4 g
Protein: 4.7 g
Salt: 0.66 g
This version has a reduced content of sugar thanks to the extra ripe bananas used. Bananas are a great source of the mineral potassium (one medium-size banana has around 422 mg of potassium) that helps muscles to contract and maintains fluids level in our body.
- Gluten-free version: substitute wheat flour with rice flour or any certified gluten-free flour and use gluten-free baking powder.
- Vegan version: substitute dairy milk with rice/almond/soy milk and use dark chocolate chips without milk.
© 2020 The Caroline Walker Trust