Monday, 11 February 2013

Banana Bread - Recipe of the week 11/2/13

Another great weekend for rugby, especially if you're English. Congrats to the resurgent Welsh, the French look scared to play the rugby that their famous for and Scotland gave Italy a pasting..

Last weekend I was lucky enough to experience a training session with Professional Boxing coach Shane McGuigan, before this I watched one of his fighters - Carl Frampton complete his last sparring session before his European Title Fight on Saturday night, which he won with a knockout in the 9th round. The quickness and fitness of that man is phenomenal. The media are dubbing him for great things and I can see why. I felt a little bit inadequate stepping into the ring after watching him. Struggling my way through some jab/cross combinations, it was an amazing experience though. Also got to meet Shane's dad, Barry who gave some encouraging words so I went out with my chest out and shoulders spread.

Anyway, the real reason for this post - Banana Bread. Doesn't sound the healthiest does it?! Banana - yep, great, bit of fruit - high on the gi scale but fine. Bread, one of the main foods that I encourage my clients not to eat. So how does this bread differ from the conventional sugar-laden, processed packed normal stuff. Secret ingredient - Buckwheat.

I've already posted on how great this little ingredient is. It's complete protein structure and non-gluten characteristics make for a fantastic alternative to white flour. It works great with pancakes (see earlier post), and now I wanted to try it with a 'cake.' The recipe also contains minimal sugar, literally a dash of agave syrup.

Agave syrup can be purchased in large supermarkets and has a significantly lower impact on blood sugar than normal table sugar making it a preferred choice. It's thinner in consistency than honey however packs the same sweet taste making it a favourite amongst the health conscious.

So here it is:

Banana Bread:

Ingredients:

120g Butter (preferably Kerrygold)
1 and 1/2 Cups of Buckwheat flour
1tbsp Agave Syrup
1 egg
3 Bananas (very ripe)
1tsp Cinnamon
1tsp Vanilla extract
2tsp Baking powder
Handful of Walnuts - crushed.


Directions:

Pre-heat the oven to 180 degrees

Mash up the bananas into a paste using a fork.

Soften the butter until melted and add to the butter.

Crack in an egg, the cinnamon and syrup.

In another bowl mix the flour and baking powder together and slowly add the dry ingredients to the wet, a little at a time. A hand blender is advised for this mixing process.

Empty the mixture into a cake tin and bake for 35-40 mins. If the top of the bread looks like it is burning, put some foil over the top until the inside is thoroughly cooked.


I'm definitely no Paul Woodwood when it comes to baking, not my thing. But this recipe is simple and fantastic for a post workout treat. Thanks to my flatmate who took the 'rustic' photo of the bread:





Enjoy pancake day tomorrow, I can't wait for it. Have a go at the buckwheat pancakes if you haven't already!

TC



No comments:

Post a Comment