We all know that it is important to eat enough fruit, but with all the lovely in-season fruit we have during summertime, often we sometimes overcommit and then have too many overripe fruit all at once.
We’ll for your overripe bananas, we have the best solution to your disposal. The healthier Low-GI banana bread.
- The extra oats provide soluble fibre; helping you feel fuller for longer, keeps the blood sugar stable and also helps to reduce cholesterol.
- The seeds and nuts provide good and healthy fats, protecting the heart and reducing inflammation.
Not only tasty, but also so good for you. Definitely a must-try!
- ⅓ cup canola oil
- ½ cup muscovado sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 cup oats (I ground mine in a food processor, to resemble flour)
- ¾ cup Nutty Wheat Flour
- Optional but highly recommended mix-ins: ½ cup like chopped nuts, ½ cup mixed seeds.
- Preheat oven to 165 ᵒ C and prepare a loaf pan with non-stick spray.
- In a large bowl, beat the oil and sugar together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the oats and flour, just until combined. Some lumps are okay! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean (typically, if you haven’t added any mix-ins, the bread is done at 55 minutes; if you have added mix-ins, it needs closer to 60 minutes).
- Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
- We served it with a bit of cream cheese and chia seeds.