Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars. It’s a delicious lighter alternative to this classic bake!
Better For You Banana Bread

What makes this Banana Bread recipe better for you?

  • High in protein. This recipe uses wholegrain spelt flour (I used Craggs & Co) , which is naturally high in protein. Each has nearly 6g of protein.
  • Refined sugar free. Mashed bananas and a little maple syrup make this banana bread naturally sweet. I have also added 70% dark chocolate chunks, because you know who doesn’t love chocolate 😉To make this recipe even healthier, you can emit the chocolate chunks or swap them for chopped nuts.
  • Low in fat. Swapping butter for greek yoghurt (I used FAGE Total 5% Greek Yoghurt) adds moisture but also reduces fats. Each slice has less than 3g saturated fat.
Chocolate chip Banana Bread

How to make this Banana Bread

  1. Stir together the dry ingredients. Combine the flour, cinnamon, baking powder and salt.
  2. Mash the bananas. Use really ripe blackened bananas, and mash them up with a fork or electric whisk.
  3. Add the wet ingredients to the bananas. Mix in the greek yoghurt, vanilla extract, eggs and maple syrup.
  4. Fold in the dry ingredients and dark chocolate chunks.
  5. Transfer to a loaf tin and decorate with a sliced banana.
  6. Bake for 40-50 minutes. The banana bread will rise and be a lovely golden brown colour.
Chocolate chip Banana Bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.


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Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars.
It's a delicious lighter alternative to this classic bake!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Treat
Cuisine Baking
Servings 10
Calories 187 kcal

Ingredients
  

  • 200 g Wholegrain spelt flour I used Craggs & Co
  • 1.5 teaspoons Baking powder
  • Pinch of Salt
  • 2 teaspoons Ground Cinnamon
  • 2 Medium very ripe bananas
  • 100 g Greek yoghurt I used Fage Total 5% Greek Yoghurt
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Good quality maple syrup I used Billington's Amber Maple Syrup
  • 2 Large eggs at room temperature
  • 100 g Good quality dark chocolate chopped into chunks
  • (Optional) 1 Medium banana used to decorate the top

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line a 2lb loaf tin with greaseproof paper (see notes above).
  • In a large bowl stir together the flour, baking powder, cinnamon and salt. Set aside.
  • In a separate bowl mash the bananas until smooth.
  • Add the yoghurt, vanilla extract, eggs and maple syrup to the mashed banana and mix through until combined.
  • Now add the dry ingredients and chocolate chunks, and fold together until combined. 
  • Spoon the mixture into the loaf tin and spread it out evenly.
  • (Optional) Slice a banana in half lengthways and arrange on top. 
  • Bake in the centre of the oven for 40-50 minutes. The banana bread should have risen, be golden brown in colour and a toothpick instead in the middle should come out clean.
  • Leave to cool for 10 minutes in the baking tin, then turn the banana bread out onto a cooling rack and leave to cool for 20 minutes.
  • Slice into 10 and serve slightly warm.

Notes

Store your Better For You Banana Bread in an airtight container, at room temperature, for up to 3 days.
Nutritional Information (per serving)
  • Calories: 187
  • Carbs: 28.9g
  • Of which sugar: 11.8g
  • Fat: 5.1g
  • Sat fat: 2.6g
  • Protein: 5.7g
 
Keyword Banana bread

Vegan Millionaire’s Shortbread

They may be gluten-free, vegan and free from refined sugars, but these millionaire’s shortbreads will definitely hit the sweet spot. A crumbly gluten-free biscuit base is topped with smooth date caramel and finished with a shiny vegan chocolate topping. Three layers of deliciousness!

When I first tried them I was SO impressed by how similar the taste and texture was to the classic version. I even tricked my husband into believing they weren’t vegan and gluten-free, he happily ate two thinking they were normal millionaire’s shortbread. Now that’s got to be a good sign!

Oh, and did I mention that you only need 5 ingredients to make them? This recipe is a real winner!

vegan millionaire's shortbread

You’ll only need 5 ingredients

  1. Gluten-free oats
    You’ll blitz the oats in a blender to make oat flour for the biscuit base.
  2. Coconut oil
    Used for all three layers, melted coconut oil will help combine dry ingredients and add a lovely shine to the chocolate topping. I used Groovy Food’s coconut oil.
  3. Dates
    There are many different types of dates, but Medjool dates are perfect for this recipe. They’re larger, darker and more caramel like-in taste. Just remember to buy pitted/stoned dates if you can.
  4. Maple syrup
    You’ll use maple syrup to add a little natural sweetness to the biscuit base. Choose a good quality maple syrup for extra minerals and antioxidants, I used Buckwud Pure Maple Syrup.
  5. Cocoa powder
    You’ll whisk together cocoa powder and melted coconut oil to make the chocolate topping. Choose a good quality organic cocoa powder without any added sugar. I used Food Thoughts 100% cocoa powder.
vegan millionaire's shortbread

Nutritional Information (per shortbread)

  • Calories: 140
  • Fat: 8.5g
  • Saturated Fat: 2.6g
  • Carbs: 15.1g
  • Sugar (from natural sources): 9.9g
  • Protein: 1.8g

Recipe for Vegan Millionaire’s Shortbread (makes 25)

Ingredients

For the gluten-free shortbread base:
200g gluten-free oats
45g coconut oil
75g good quality maple syrup

For the caramel layer:
300g dates (stones removed)
50g tablespoons coconut oil
4 tablespoons water

For the chocolate topping:
100g coconut oil
60g cocao powder

Method

Line the base of an 8inch baking tin with greaseproof paper.

Start by making the shortbread base.

Blitz the oats in a blender or food processor until they turn into a flour-like consistency.

Melt the coconut oil in the microwave or over low heat until it turns to liquid. Add the maple syrup and oat flour, and mix everything together until fully combined.

Spoon the mixture into the baking tin and press into an even layer. Place the baking tin in the freezer whilst you make the caramel layer.

Now make the caramel layer.

Melt the coconut oil. Add to a blender food processor along with with the dates and water and blitz until you have a smooth paste.

Take the shortbread base out of the freezer and spread the date caramel on top. Return the baking tin to the freezer.

Now make the chocolate topping.

Melt the coconut oil in the microwave in 20-second blasts until it turns to liquid. Add the cocoa powder to the coconut oil and whisk together until smooth. Take the baking tin out of the freezer and pour the chocolate on top.

Place the baking tin in the fridge for at least one hour to set, before slicing into 25 pieces.

Store the vegan millionaire’s shortbread in an airtight container and in the fridge for up to 4 days, or wrap in foil and clingfilm and store in the freezer for up to 2 months.