We love bananas 🍌…
I always smile when there is a recipe that says “Here’s a way to use up left over x…”. With 6 hungry mouths to feed, we very rarely have left over anything in our place these days!
So when I plan to make banana bread, I often have to sneak to secure away 4 gorgeous bananas to make this lunchbox treat. Yes, 4 pieces is a decent amount of fruit to go into one loaf, but the result is soft, and moist, and requires less added sugar than many other recipes.
Sometimes we throw in dark chocolate chips, sometimes nuts, and sometimes I make a double batch to freeze for later. It works well all ways.
The recipe is dairy free and super simple. It requires few ingredients and is a great source of energy, fibre and potassium – perfect for active, growing little bodies.
(I also laugh when a recipe says allow to cool before cutting and serving… like that’s going to happen!)
1/2 cup dairy free margarine (we use Nuttelex)
1/2 – 2/3 cup caster sugar, depending on your tastes
2 eggs, beaten
4 ripe bananas
1 1/2 cups Wholemeal, Self Raising flour
1/2 – 1 tsp ground cinnamon
3 tsp natural vanilla essence
Preheat the oven to 180 degrees C.
In a large bowl, fork mash bananas to a slightly lumpy puree.
Mix in beaten eggs, cinnamon and vanilla essence.
In another bowl, cream margarine and sugar, then decant this into the banana and egg mixture, and mix through.
Sift in the wholemeal SR flour into the wet mixture, tipping back in to the mixture any wholemeal flakes that are left in your sieve.
Fold the flour into the wet mixture until it is combined, being careful not to over mix.
Pour into a greased, lined loaf tin, and bake for around 50 minutes, checking with a skewer to see if it’s cooked through.
Remove from oven and let cool in the tin for 5 minutes before taking out ( …If you can! I’ve found this just helps it stay together when you peel off the baking paper.).
Slice and serve warm if the hungry hoards are there, otherwise allow to cool before storing whole, or slicing and wrapping for lunches.