Best ever Low GI Banana Bread

I LOVE Banana bread!

Admit it, it taste even better if it’s all buttered up and enjoyed with a steaming hot mug of coffee on a rainy day.

With this recipe you don’t need to feel guilty as each slice only contains 3 g of fat, in fact you can ditch the butter all together because this bread is unbelievably moist.

I like to bake  my banana bread just a tad bit longer to insure a crunchy crust that goes so well with the contrast of the soft moist bread on the inside.

This low GI banana bread recipe also makes great breakfast muffins.

The muffins / bread are ideal for children’s lunch boxes, they are super healthy, low-fat and high in fibre.

Go on! please those senses and bake a Banana bread.

 

 

Recipe 

 

Yields 16 slices or 16 muffins 

30 ml canola oil

190 ml  soft brown sugar 

3 eggs 

60 ml low-fat milk

1 apple ( finely grated with or without the skin)

3 bananas

295 ml Flour

10 ml Baking powder

2,5 ml Salt

125 ml Oatbran 

125 ml whole-wheat ProNutro (Original or Apple bake)

Preheat the oven to 180 degrees celsius. 
Spray your bread pan with a non-stick cooking spray.
Mix the oil and sugar together in a large mixing bowl. 
Grate the apple and Mash the banana with a fork and add fruit to the oil and sugar mixture. 
Add the eggs and milk with the sugar mixture and mix through.
Sift the Flour, baking powder and salt together. Add the Oatbran and ProNutro and mix well. 
Add the dry ingredients with the oil and sugar mixture and mix through with a wooden spoon, making sure that the mixture
is not over mixed. 
Pour mixture in bread pan and bake for 70 minutes or until the bread is done. 

Tips 

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Make some great Banana bread muffins by adding a dollop of peanut butter in the centre, follow instructions here.

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Recipe from the book 'Sustained Energy for kids - Gabi Steenkamp" 

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Banana muffin with Peanut Butter surprise

Who can remember the peanut butter scene in  Meet Joe black?

In our house I don’t buy any cookies, chocolates or chips, because I will develop a craving just because I know it’s in the cupboard.

Taking away all temptation certainly helps the hips, but sometimes I develop a genuine craving and that’s when I grab a teaspoon and the peanut butter jar. And then I eat it Joe Black style, slowly, savoring every lick of that spoon.

I have this lovely healthy low GI recipe for Banana bread that I most often use to make muffins. The peanut butter inside is a lovely surprise but you could bake it without the peanut butter if you choose to.

Serves 16

Ingredients

30 ml Canola oil

190 ml brown sugar

3 eggs

1 tsp vanilla extract / essance

60 ml low fat milk

1 apple grated (with or without skin)

3 medium bananas

295 ml Cake flour

2,5 ml salt

125 ml oat bran

125 ml Wholewheat pronutro (Original or apple bake)

Peanut butter

1. Pre heat oven to 180 degrees.

2. Mix the oil and sugar together in a mixing bowl

3. Add the eggs, vanilla and the milk with the sugar mixture and mix well.

4. Add the grated apple and mashed bananas with the oil and sugar mixture.

5. Sift the flour the baking powder and the salt together. Add the oatbran and the pronutro with the  flour mixture and mix.

6. Add the dry ingredients with the oil and sugar mixture and mix thorougly but not too much.

7. Spoon one tablespoon of the mixture into the paper cups.

8. Spoon half a teaspoon of peanut butter into every paper cup and refil the rest of the papercup with the remaining mixture.

9. Bake 15 – 20 minutes or until tests skewer comes out clean.

Tips

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Bake a lovely banana bread with this recipe instead.

Each muffin or slice equals 1 x carbohydrate, 1/2 fruit, 1/2 fat.

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Quick Olive, Onion and Cheese bread

“There are people in the world so hungry that God cannot appear to them except in the form of bread.” Mahatma Gandhi (1869-1948)

The smell of bread baking in the oven, what a privilege to experience.

I’ve used my muffin recipe to make this quick bread last Saturday.

Firstly because everybody stared at me with starvation in their eyes and I just realized nobody is going to wait for me while I try to spoon the mixture into paper cups.

 Secondly because I was tired, and if I have learned anything from myself in this lifetime it is that I should not be near the kitchen when I don’t feel like cooking. Besides our little town no longer have a fire brigade!

This is the basic recipe:

500 ml Cake flour

15 ml baking powder

5 ml salt

1 large egg

225 ml Milk

Sift the flour, baking powder and salt together. Whisk the egg and the milk together. Add the egg mixture to the dry ingredients and add any of the following variations to the batter.

Batter used above: Olive, Onion and Cheese

1 onion finely chopped, fry in a little olive oil.

50 g chopped Kalamata olives

50 g Grated Matured Cheddar Cheese

or

Bacon, Feta, Olive and Thyme

125 g Bacon bits, fried until crisp

50 g chopped Kalamata olives

1 Wheel of Feta, crumbled

5 ml dried Thyme or 10 ml fresh chopped Thyme

or

Parmesan, Sage and Onion

100 g Fresh parmesan cheese grated (divide, one half added to batter and the other half sprinkled on top before baking)

10 ml chopped fresh Sage

1/2 onion chopped finely

If you are baking this in the form of muffins, bake for +- 20 minutes in a 180 degree pre heated oven. If you bake this as a quick bread bake 25-30 minutes, test with a skewer to make sure it did cook through.

I’ve used a round oven dish instead of a bread pan.

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Back to school – Cinnamon and butternut muffins

The School starts tomorrow! I’m saying this with mixed feelings. Back to school actually means two hours less to myself. I will enjoy having company in the car but I won’t enjoy the endless battle of music choice, Teens!

I decided to bake this muffins yesterday, a great healthy lunch box treat, for kids and grown-up’s!

This muffins contains white butter beans and butternut so make sure you have enough time on hand. I’ve steamed my butternut instead of cooking. They taste absolutely great and if you don’t tell your kids they won’t actually know they are eating pumpkin!

Ingredients

250 ml Cake flour

90 ml  Oat bran

5 ml baking powder

5 ml bicarbonate of soda

20 ml cinnamon powder

90 ml mixed nuts (crushed)

1 apple, peeled and core removed

310 ml white butter beans (cooked or 1 x tin)

30 ml canola oil

125 ml brown sugar

2 extra-large eggs

5 ml vanilla extract

250 g cooked butternut

 Pre heat your oven to 180 degrees.

Mix all the dry ingredients except for the sugar. Add mixed nuts and mix well.

Cut apple in half and add to your food processor, add beans and butternuts and process.

Add sugar, eggs and vanilla to the mixture and process for another minute until mixture are smooth.

Add the mixture to the dry ingredients mixing with a wooden spoon.

Pour mixture in the muffin cups and bake for 30 minutes until golden brown and baked trough.

Muffins can be kept in the fridge for 3 days or freeze it for up to 3 months.

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