Banana bread! This should be a house staple (and it probably is for many!). The whole family will be able to enjoy this super easy, and quick to whip up, banana bread loaf.
After the millionth time reading ‘There’s a Hippopotamus on my Roof Eating Cake‘, my son decided that he loves cake. It was actually one of the first clear words he pronounced.. and, embarrassingly, I feel like I have to quickly explain to people that he says ‘cake’ a lot because we read this book frequently. Now at 20 months old he’s a bit more in-tuned to what ‘cake’ actually means, so I’ve been trying to bake healthier ‘cakes’ such as veggie muffins, pumpkin muffins, muesli slice and banana bread! I’m not sure how long this trick will last, but this banana bread was approved by my fussy toddler Levi 😉
Levi-approved Banana Bread
Prep: 10 minutes Cook: 1 hour
Ingredients
3 ripe bananas
1/3 cup rice bran oil
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup coconut sugar
1 1/2 tsp baking powder
1 cup wholemeal plain flour
1/2 cup plain flour
several walnuts (for placement on top)
Method
Preheat oven to 180 C, 170 C for fanforced. Grease and line a 20cm x 10cm loaf tin.
Mash bananas with a fork in a large mixing bowl
Add oil, egg, vanilla and cinnamon and briefly whisk with the fork
Add sugar and stir until combined
Mix baking powder and flours together in a separate bowl before then adding to the wet mixture. Try not to overmix, but make sure it’s incorporated
Pour batter in to tin and place a few walnuts on top for visual appeal
Bake for about an hour. I use a traditional gas oven, so if you’ve got something more modern or you’ve used a different size tin, I would suggest checking after 50 minutes. The loaf is ready when a skewer poked in to the middle comes out clean (-ish, look for cooked banana vs uncooked batter).
When done, take out of the oven and allow to cool in the tin for 5 minutes before turning on to a wire rack.
Notes:
Rice bran oil can be substituted with another mild oil if you don’t have it on hand
You could also try substituting the sugar with honey but you might give the loaf a slightly different texture (but an awesome flavour!)
I use a mixture of wholemeal and white flours as I find pure wholemeal gives the loaf a more dense feel
Try adding choc chips for a greater indulgence or walnuts added to the mix for older kids 🙂
Leave me a comment below to let me know how you went!
Keilly Kuykhoven on Banana Peanut Overnight OatsAugust 31, 2020
Yum! I’m going to make these tonight for tomorrows breakfast.
Banana Peanut Overnight Oats – Tight Knit Wellbeing on Pumpkin and Peanut Butter.. in a muffin!August 29, 2020
[…] Oats are DELICIOUS. I’m a big banana fan, I’ve made myself clear on my love of peanut butter previously,…
tightknitwellbeing on Pumpkin and Peanut Butter.. in a muffin!August 16, 2020
Yes 🙂 silicone muffin liners. They’re wonderful!
Rachelle on Pumpkin and Peanut Butter.. in a muffin!August 16, 2020
Love the patty pans. Are they silicone?
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