Little Bakers
Everyone has gone Banana Bread crazy since lockdown has begun, so thought we'd share our favourite recipe...courtesy of Fearne Cotton.
I've tried a few different recipes, but this is by far the best, tasty and kind of healthy...my toddler loves it, and using non refined sugar makes it a healthier treat...hope you enjoy!!
To make this banana bread, you’ll need:
- 100g coconut oil at room temperature (plus extra for greasing)
- 150g coconut palm sugar
- 2 eggs, beaten
- 2 very ripe bananas, peeled and mashed with a fork
- 3 tbsp almond milk/ rice milk
- 150g white/ wholegrain spelt flour, sifted
- 2 and 1/2 tsp mixed spice
- 1/2 tsp fine sea salt
- 2 tsp baking powder
- 60g walnuts, roughly chopped
- 20g chia seeds
Got all that? If not you can sub some of the ingredients for regular cupboard essentials ie plain flour, butter, milk, sugar etc...however i must say stick to the above and you will be in heaven! Plus it means you can buy the ingredients and make a few times over.
How to :
Preheat the oven to 180C/160C fan/ 350F/ Gas mark 4. Grease a loaf tin (approx 10 x 20cm) and line with baking paper. (I actually didn’t have any baking paper so skipped this part, and I didn’t have any issues getting the bread out the tin so this step can be missed).
Place the coconut oil and the sugar in a large bowl. Cream together until light and fluffy.
Then beat in the eggs, a little at a time, followed by the mashed banana and milk, until combined.
Add the remaining ingredients in a separate bowl. Gradually fold the dry ingredients into the coconut oil bowl until it just comes together – don’t over-mix as it will make the bread tough.
Transfer the mixture to the loaf tin and bake for 50 minutes, or until a skewer inserted comes out clean. Top tip: if the top is browning too quickly, cover it with foil.
Remove and leave it to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
The banana bread is best eaten on the day it’s made (so tuck in!), but it will keep up to 3 days in an airtight container, or it can be frozen for up to 2 months.
So there you have it! A super quick and easy banana bread recipe which doesn’t require any expensive tools to make – and it tastes delicious!
