Enjoy this delicious Baked Banana Wholemeal Bread with Sea Salt for breakfast, snack or as a healthy lunchbox idea. There are countless versions of this hugely popular recipe as it’s easy to make, economical (a great way to use up your overripe bananas) and loved by adults and children alike. Despite its popularity I have never come across a banana bread with salt – until I made one myself:)
If you are not convinced that sweet and salty make a good pairing ask yourself what it is about certain savoury snacks, such as potato crisps/chips for example, that makes them so moreish. These snacks tend to be very salty, but I don’t think it’s just the salt alone that we crave – I think it’s the combination of salt and sugar that these savoury snacks inevitably contain. The same is true for sauces (think ketchup), tinned foods, chutneys etc. And what about salted caramel that we’ve recently come to love so much? Sweet and salty dessert can absolutely work.
So why not salted banana bread?
Another slightly unusual aspect of this particular banana bread recipe is the fact that the bananas are baked (whole) first and then mashed up and added to the batter. I know it takes a little longer to do so perhaps this is not the quickest banana bread recipe, but it is so worth spending a little extra time to do this step! Baked bananas are sweet, juicy and really delicious – if you’ve never tried them I strongly recommend you do, whether you make this bread recipe or not (baked hot bananas taste amazing with ice cream!).
As I mentioned earlier, baked bananas are juicy (you can actually see this in my photo of the bananas above). Make sure you add the juice (which tastes absolutely delicious) to the mashed bananas – the mixture may seem a little liquidy at first but it will thicken as it cools. This bread is very moist (no point inserting a skewer to check if it’s done because the skewer will come out slightly wet even when the cake is done!) and holds its shape quite well especially if you allow it to cool completely before slicing (which makes it an ideal lunchbox snack).
I’d love to know your thoughts so do leave a comment before you go, thanks!
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45 minPrep Time
1 hrCook Time
1 hr, 45 Total Time
- 4 large ripe bananas
- 5 tablespoons maple syrup (or runny honey)
- 2 large eggs, lightly beaten
- 100g butter with sea salt crystals (plus a little for greasing), cubed
- 220g wholemeal flour
- 1.5 teaspoons baking powder
- 1 heaped teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the bananas on a baking tray and bake for 30 minutes until soft and dark brown. Remove from the oven, carefully peel off the skin and mash the bananas (with the juices) using a fork (the mixture should be a little lumpy). Leave to cool completely, stirring once in a while.
- Preheat the oven to 350 F/ 189 C/ gas mark 4. Grease a medium bread tin (approx. 13x25cm) and line with baking paper. Set aside.
- Combine the bananas (once cooled), maple syrup (or honey) and eggs, sprinkle with the salt and stir thoroughly.
- In a large bowl combine the flour, baking powder and cinnamon and stir using a whisk. Add the butter and rub with the palms of your hands to obtain a crumbly consistency (or whiz in a food processor until crumbly).
- Pour in the wet mixture all at once and stir only until the dry ingredients are no longer visible (the batter will be lumpy).
- Pour the mixture into the tin and bake for 1 hour. Remove from the oven and leave to cool for 5 minutes. Lift out of the tin and place on a cooling rack.
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