The easy resource for when you have bananas at home that are a bit too ripe is to prepare a “Banana bread”. At least that’s what I always do. Today I give you a healthy version, with flours from different cereals and without refined sugar, so that you have a perfect and balanced breakfast with very little effort and using the bananas that can no longer be eaten.
I am not lying, is what I always do when we have bananas last at home; A banana bread, a banana cake or whatever you want to call it. In that sense, I am not very original, but the thing is that for me is very easy resource.
My traditional recipe for banana bread (which is not this one) is one of the few recipes that I know by heart and that I also do without measuring, I have it so by the hand that I do it a little by eye and using glasses of water as measure, but without really measuring quantities. And it always looks good!! It is very simple, a marbled chocolate and banana cake, if you want someday I post the recipe.
My husband loves it and everyone who has tried it has always liked it too. In fact, I have the theory that my husband lets the bananas to get brown on purpose because he wants me to make the cake (conspiratiooooooooon !!!!). Now it has been since years that I do not do any, since we moved to Munich I do not buy bananas unless it is essential.
Here they do not sell bananas from the Canary Islands and due to environmental principles, I avoid buying fruits that have to make transatlantic trips to reach European supermarkets. But my parents-in-law bought bananas when they were at home, so that’s why I decided to change my traditional banana cake recipe to make it a healthier one.
Honestly, it tastes super good with the touch of cinnamon and that texture a little rough that gives the whole wheat flour and oats. As I told you, it is perfect as a healthy piece of breakfast. You will forgive me, but for the moment I do not post the version with chocolate but this one is healthier. But I do it for you, I worry about your health 😉
Whole Wheat Banana Bread
- 200 g brown sugar
- 2 eggs
- 120 ml coconut oil
- 100 ml milk
- 2 very ripe bananas
- 75 g buckwheat flour
- 175 g whole wheat flour
- 50 g oatmeal
- 1 pinch of salt
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 Tbsp maple syrup
Preheat the oven at 170ºC. In a bowl mix the sugar with the eggs, the previously melted coconut oil and the milk. Mix just until they are combined, you can do it by hand.
Smash one of the bananas (you can do it with a fork) and add it to the mixture. keep the second banana to decorate.
Incorporate all the dry ingredients by mixing just until they are combined and there are no lumps, do not overmix. Grease a loaf cake pan and pour in all the batter.
Sprinkle with a few oat flakes, place the banana in two halves and paint the entire surface with the maple syrup.
Bake at 170 ° C for about 50 minutes. In any case, to make sure it is well baked pinch the centre of the cake with a wooden stick and check that it comes out dry. Allow to cool on a rack before unmoulding.