Steamed Granola Banana Bread

Ingredients

• 2ripe bananas, mashed
• 90 gwholemeal flour
• 50 gall-purpose flour
• 10 gMOCAF flour
• 55 mlmilk
• 20 mlred wine
• 85–100 gcoconut sugar
• 35 mloil and/or butter
• ¼ tsp eachbaking powder and bicarbonate of soda
• 45 g, plus more for toppinggranola

Instructions

1. 1

   Mix dry ingredients

   Put all the dry ingredients in one bowl. In a separate bowl, combine the wet ingredients.

2. 2

   Whisk wet ingredients

   Start by whisking the mashed banana with the coconut sugar, then add the remaining wet ingredients.

3. 3

   Combine mixtures

   Add the dry ingredients to the wet mixture and combine.

4. 4

   Add granola

   Stir in the granola until it is well distributed through the batter.

5. 5

   Fill loaf pan

   Pour the batter into a loaf pan and scatter a generous amount of granola over the top.

6. 6

   Steam the loaf

   Steam over high heat for 35–40 minutes, or until a toothpick inserted into the loaf comes out clean.

What is steamed banana bread?

Banana bread is a sweet loaf made with mashed bananas, and this version cooks by steaming rather than baking. Steamed cakes and breads are made in many cuisines, so this method is a useful way to cook a loaf without relying on an oven.

Here, ripe banana brings moisture and flavour, while granola adds texture both inside and on top. The mix of wholemeal, all-purpose and MOCAF flours gives the batter a blend of familiar wheat flour and cassava-based flour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 7g protein, 68g carbs, 13g fat.

Bananas, flour, sugar and granola provide most of the carbohydrates, while the oil or butter contributes much of the fat. The flours, granola and milk add some protein. Pair a slice with plain yoghurt or fruit for a more balanced plate.

Choose the bananas and flours

Ripe bananas: Use bananas that mash easily, as they blend smoothly into the batter and contribute sweetness.

Flour blend: Measure the wholemeal, all-purpose and MOCAF flours as listed. MOCAF is modified cassava flour; keep it to the stated amount so it supports rather than dominates the blend.

Mix without overworking

Separate bowls: Mix the dry ingredients together and whisk the wet ingredients separately, beginning with banana and sugar as directed.

Combine gently: Once the dry mixture goes into the wet one, stir just until combined. This helps avoid a dense loaf from excessive mixing.

Get the granola topping right

Inside the loaf: Fold the measured granola into the batter so each portion has some crunch.

On top: Add a generous extra scattering before steaming. Keep the topping on the surface rather than stirring it in, so it remains visible.

Steam and check for doneness

Steady heat: Steam the filled loaf pan over high heat for 35–40 minutes, following the recipe's timing.

Doneness cue: Insert a toothpick into the loaf; it is ready when it comes out clean. If batter clings to it, continue steaming and check again.

Serve the loaf

Let the pan cool enough to handle before removing the loaf, then slice it for serving. The granola gives the top a contrasting texture against the soft steamed crumb.

For a fuller snack or breakfast, serve a slice with plain yoghurt or fresh fruit. Keep accompaniments separate so the topping stays crisp.

Recipe notes & tips

• Use very ripe bananas so they mash smoothly.
• Measure the oil and butter carefully if using a combination of both.
• Mix the batter only until the dry ingredients are incorporated.
• Add extra granola on top just before steaming.
• Check the loaf with a toothpick at the 35-minute mark.

Variations

• Spiced loaf: Add ground cinnamon to the dry ingredients.
• Nutty topping: Replace some of the extra granola with chopped nuts.
• Dried fruit: Fold a small amount of raisins into the batter with the granola.
• Dairy-free version: Use a plant-based milk and coconut oil instead of butter.
• Less sweet: Use the lower amount of coconut sugar listed.

Common mistakes to avoid

• Lumpy banana: Mash it well before whisking it with the sugar.
• Overmixed batter: Stir only until the flour disappears.
• Sparse topping: Scatter extra granola over the batter before steaming.
• Undercooked centre: Continue steaming if the toothpick has wet batter on it.
• Overcooked loaf: Check at 35 minutes and stop once the toothpick comes out clean.

How to store

Cool the loaf, then store it in an airtight container in the fridge for up to 3 days. Reheat individual slices briefly in a steamer or microwave; the granola topping may soften during storage.

Frequently asked questions