Jessica Alberts in Cape Town: Join the banana bread #lockdownlife craze

It seems everyone is making banana bread. The internet is flooded with memes and funny quotes. Local comedian Schalk Bezuidenhout even did a video sharing his thoughts on the banana bread frenzy.

All jokes aside, banana bread requires minimal effort and doesn’t seem to flop (or hasn’t yet for me anyway). 

These recipes are adaptable as well, which is essential during lockdown when you don’t always have all the ingredients readily available.

Its also important to get our sugar cravings without over indulging and that’s why here are two recipes for you to try: A “healthy” version and a “super healthy” sugar- and gluten-free version.

Don’t feel daunted by the super healthy version, its very easy to make and you can substitute many of the ingredients with those in your home. It won’t necessarily look like your traditional loaf but the fact that is full of goodness and it guilt-free should make up for that.

‘Healthy’ banana bread

Using natural oils (instead on butter) makes this recipe slightly healthier, as does replacing refined sugar with honey instead. 

Ingredients

4 ripe bananas (mashed)

2 large eggs

⅓ cup melted coconut oil or vegetable oil (you can use melted butter if you prefer the taste)

½ cup honey (or substitute with 1/3 cup brown sugar)

¼ cup milk or water (you can use non-dairy milk substitutes)

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon vanilla extract

½ teaspoon salt

1 teaspoon ground cinnamon

1 ¾ cups all purpose flour (or substitute with gluten free flour)

Optional: ½ cup chopped walnuts or pecans, dates, raisins or chocolate chips

Instructions

Preheat oven to 165 degrees Celsius and grease a loaf pan.

In a large bowl, beat the oil and honey together with a whisk. 

Add the eggs and beat well, then whisk in the mashed bananas and milk. 

Add the bicarbonate of soda, vanilla, salt and cinnamon, and mix together. 

Gently stir in the flour until just combined. 

‘Super healthy’ banana bread

Notes: You can use coconut, almond or gluten-free flour depending on what you have available. We have used coconut flour in this recipe as it the more affordable option and is available in most supermarkets (yes, even during lockdown!)

Ingredients

4 x Ripe banana’s (mashed)

1 x cup chopped dates (substitute with ¼ honey or ½ teaspoon stevia)

4 x eggs (or use 1 eggs and ½ cup of peanut butter to help bind the coconut flour)

1 x cup coconut flour (if using almond flour or gluten free flour, don’t add peanut butter)

1 x teaspoon bicarb

1 x teaspoon baking powder

1 x teaspoon cinnamon

½ teaspoon salt

Optional: ½ cup chopped walnuts or pecans, raisins or chocolate chips

Instructions

Preheat oven to 160 degrees celsius and grease a loaf pan.

In a large bowl, mash banana’s until completely soft.

Add the eggs and beat well. 

Add peanut butter and mix in vanilla essence, cinnamon and dates.

Add flour, baking powder and bicarb and salt.

Pour into greased pan and bake for 45-55 minutes.