Usually the word healthy doesn’t tie well with tasty. I was very doubtful when my friend passed me this recipe. This recipe is said to fly all the way from Australia and it is prepared by the chef of a famous hotel.
The main ingredients which are used to make this healthy Austalian banana bread are the usage of brown sugar instead of white sugar, replacement of vegetable oil instead of butter or margarine as well as the high fibre bananas. Below are the ingredients which some of them in brackets are the substitute or replacement of ingredients.
- 275g Bananas
- 275g Brown Sugar (can be cut down to 250g)
- 275g Plain White Flour (Rose Flour)
- 3 eggs
- 70ml Vegetable Oil (Olive Oil)
- 140ml Milk (Low Fat Milk)
- 5g Bi-Carb of Soda
- 8g Baking Powder
- Pinch of Salt
The milk can be substituted with low fat milk. The eggs can be replaced with organic eggs.
The brown sugar shown on the picture below is not very suitable for the bread as there is a kinda weird smell. The more suitable brown sugar to be used would be the “Prai” brand brown sugar. As for the bananas you may use organic banana too.
The flour can be substituted with rose flour which has a more fine texture.
The baking powder and soda have no substitution available at this moment.
Before I even begin, someone has already been waiting impatiently for the cake.
Steps and Method:
1) Mash the bananas then mix bananas, sugar and egg together.
2) Add salt, milk and oil one at a time while mixing.
3) Sift flour, bi-carb of soda and baking powder together and add to the mixture.
4) Mix on medium speed for 10 minutes.
5) Place the mixture to the mould.
6) Bake at 160ºC for 2 hours, depending of the heat and the ability of your oven. However, do check out the cake every 30 minutes to ensure that it is in constant heat.
- Always heat check on the progress of the bread while cooking, some oven will never take 2 hours. It usually only takes 1 hour plus.
- The portion of brown sugar can be cut down to 200g if your are not the sweet tooth type. The more ripe the bananas, the more sweet it will add to the mixture. So it makes more sense to cut down on the sugar if the bananas are too ripe.
The final outcome of the bread was very satisfying although the bread has overwhelmingly expanded. Anyway, the aroma was nice and the taste was great, not too sweet or oily.
After our hard work of baking, it was just in time for some afternoon tea.
For those who are conscious about health while don’t wanna miss out the temptation of banana bread, you can try out this recipe.
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