I have a bunch of bananas that are going off on my counter – and I have no room in the freezer.
What I want is a recipe that will use up as many bananas as possible, preferably without the guilt that comes with adding lots of sugar or fat. So I started from this recipe for Banana Oatmeal Bread. From the get-go, I know that I want far less sugar in this loaf and I want it to be something a bit special.
So I’m going to modify this recipe somewhat. I’m going to eliminate virtually all of the sugar except for 1 tablespoon of sugar that I’ll add to the butter/banana/egg mix to help with the creaming process and two tablespoons of dark brown sugar that I’ll mix with a tablespoon of rum, some ginger, nutmeg and cinnamon. I’ll pour that in the bottom of my loaf tin and then add my batter over it.
I wanted more fibre in this loaf, so I’ve used self-raising flour and halved the amount of baking powder. I also added 2 tablespoons of wheat bran along with the oatmeal. I used only 50g of butter.
I’ve skipped the nuts because they would add more fat that I actually want in this dish.
In the end, there’s less than 3 tablespoons of added sugar to this loaf and only 55g of butter (including what I used to grease the loaf tin). By putting the rum/sugar/spice mix in the bottom, I’ve ensured that it will caramelize and the loaf will still be satisfyingly sweet and have a real treat quality to it – but without a whole lot of empty calories.
Here is the modified version:
For the cake:
- 50g butter
- 1 egg
- 1 cup mashed banana (approximately 2 bananas)
- 1 cup self-raising whole-wheat flour
- 1/2 cup old-fashioned type oatmeal (do not use instant or quick cooking!)
- 3 tablespoons of wheat bran
- 1 teaspoons baking powder
- 1/4 cup chopped walnuts (or pecans)
- 1/2 teaspoon salt
For the glaze:
- 2 tablespoons rum
- 1 tablespoon vanilla
- 1 teaspoon melted butter
- Ground ginger, cinnamon, and nutmeg to taste
- 2 tablespoons of dark sugar.
- Cream butter, sugar, egg and bananas.
- Add baking powder and salt, mix, then add oatmeal & flour.
- Add the nuts.
- In a separate bowl, mix all of the glaze ingredients and pour into the loaf tin.
- Pour in the batter slowly. Bake at 350 degrees for about 45 minutes. Check middle with a toothpick, if toothpick comes out clean, it is done.
- Take out of oven and turn out of pan.
- Slice and serve.
- This is quite a dense loaf. I’m having it for breakfast on Day 2 and it’s quite hearty. I’ve toasted two slices of it and am having it with a touch of butter and it’s as filling as my usual bowl of porridge.
- If I was making it again, I might double the recipe as it’s only about half the height of a regular loaf.
- If you don’t want a lighter version, you might prefer to use 1/2 whole wheat, 1/2 plain flour.