I have been trying out switching ingredients in some of my favourite recipes, to incorporate some organic or healthier options. I got my hands on some organic coconut sugar recently and have been wanting to try it in some baking. It has a slightly caramel taste which I thought would be perfect for a banana bread!
About coconut sugar... The Glycemic Index of coconut sugar is 35 and is classified as a low glycemic index food. It is considered to be healthier than traditional white sugar and brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking. Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc, and iron. In addition to this it contains Vitamin B1, B2, B3, and B6. When compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc.
So I remixed my original Banana and date loaf to the following!
You will need...
- 1 1/2 cups of self-raising flour
- 1/2 cup of wholemeal plain flour
- 1/2 teaspoon of cinnamon or nutmeg
- 3/4 cup of coconut sugar
- 1/4 cup of olive oil
- 2 egg whites
- 30 mls of water 1/2 cup of almond milk - normal milk if you prefer.
- 1/2 cup of chopped pecan nuts
- 1/2 cup of chopped dates 2 ripe bananas - up to 3 if they are small.
In a mixing bowl, puree the bananas with a fork. Add the other wet ingredients and combine. Add flours, sugar, cinnamon and with a hand mixer on medium speed, combine the ingredients until well mixed. With a spatula, fold the nuts and dates in and pour the mixture into the loaf pan. Bake on 180 degrees Celsius for approximately 55 minutes. Test with a skewer in the middle, if it comes out clean - it's ready!
The taste was lovely and caramel like without the bread being too sweet. I will definitely be continuing with this base recipe! Go on, give coconut sugar a try!