I found lots of recipes for banana bread but ended up creating my own using the others as a guideline. It made a lovely moist and dense cake perfect for mini fingers. It has only 5 ingredients. The bananas for this are best if they are very ripe, i.e. lots of brown spots, as they mash up really well and are sweeter as the starch turns into sugars. I cook this in a loaf tin but if you don't have one a cake tin would be fine too.
Ingredients
5/6 ripe bananas
2 cups plain flour
1 cup raisins
2 teaspoons cinnamon
1 teaspoon baking powder
(You may need a splash of non-dairy milk if your bananas do not make the dough wet enough)
Method
Preheat the oven to 180 degrees Celsius.
Line and grease a loaf tin/cake tin
Mash the bananas into the flour
Add the other ingredients and stir in well.
If the dough is dry add a bit of non-dairy milk. It should be a very thick dough that sticks to the spoon but still shiny and wet.
Pour into your tin and bake in the oven for around 25-30 minutes. The top of the bread should have gone darker brown and a knife should come out clean when it has pierced the cake.
I enjoy a warm piece of banana bread so no need to fully cool down if you can't wait (but obviously make sure it is cool enough for the babies and children!),
The raisins and cinnamon of this recipe really complement the textures and flavours of the cake. It is lovely and sweet despite there being no sugar in it and the high fruit content means it is pretty healthy.
We enjoyed this for both snacks and breakfast. In our hurry to eat it I never managed to take any pictures. Sorry.
JULES XOXO
No comments:
Post a Comment