Guilt Free Banana Bread
I’ve developed a baking habit. Twice a week my 20 month old daughter and I bake a sweet but guilt free treat that’s fast enough to keep a toddler entertained and simple enough that it would be pretty difficult for me to mess up. I have been really enjoying making cakes using fruits and vegetables as I know that my daughter will be getting extra nutrients and vitamins (zucchini bread is the next best thing).
Banana bread is an easy and delicious treat which you can make your own using different seeds, nuts and flavours. It takes five minutes to blend up all the ingredients and is ready in a flash.
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup organic maple syrup or honey
1 cup mashed ripe bananas (2 large bananas)
1/4 cup unsweetened almond milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 3/4 cups gluten free whole wheat flour
1 tsp chia seeds
(optional – add nuts, vegan chocolate chips, raisins, flaxseed, cranberries)
Pre-heat the oven to 165c and grease a bread tin (I use coconut oil on a piece of kitchen roll)
Heat up the coconut oil so it’s a liquid and mix this with the maple syrup. Follow this by adding the eggs, almond milk and mashed banana (I like to use my Vitamix to blend everything up quickly – my daughter finds this hysterical).
Add in the vanilla extract, cinnamon, chia seeds and baking soda.
Finally, add in the flour. If you want to add in any extras add these in now.
Pour the mixture into the baking tin and put in the oven for around 40 minutes (use a toothpick to see if this is cooked through – if it comes out clean then you’re all done). Once cooked, let the pan stand for ten minutes and then remove and devour.
I found the initial recipe on cookiesandkate.com and amended it to make it work for me!
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