Go bananas for this easy recipe which all the family will enjoy.
By the end of the week bananas can start to become over-ripe. Using them in banana bread never fails me for a quick weekend brekki and it’s so easy to make too. Harris adores it, especially with some fresh blueberries. Plus, bananas and chia seeds are a good source of slow release energy too. If you fancy having a bash, there are two tried and tested versions below. Harris can’t have dairy other than eggs so my version works perfectly for us but if you are looking to be uber healthy opting for a sugar and gluten free version, I have included Fearne Cotton’s recipe to try. It’s still really tasty but the ingredients aren’t as pantry-friendly.
Emma’s dairy free banana bread
140g dairy-free butter – plus extra to grease the tin
140g caster sugar
2 large eggs beaten
140g self-raising flour
1 tsp baking powder
2 ripe bananas
1 tsp vanilla essence
1 tsp cinnamon
1 tbs chia seeds
Handful of walnuts
- Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream the butter and sugar until light and fluffy (super easy with a mixer), then slowly add the beaten eggs with a little of the flour. Fold in the remaining flour, baking powder, cinnamon and chia seeds. Mash the bananas and add the vanilla essence, finally fold this into the mixture. Pour this evenly into the tin and bake for about 30 mins until a skewer comes out clean. If it is browning too quickly, cover with foil. Cool in the tin for 10 mins, then remove to a wire rack.
- I drizzle honey over the top and sprinkle crushed walnuts. It’s so moist (Said a la Mary Berry!)
100g coconut oil, at room temperature, plus extra for greasing
150g coconut palm sugar
2 medium eggs, beaten
2 very ripe bananas, peeled and mashed with a fork
3 tbsp almond milk (homemade from the book or shop-bought) or rice milk
150g white or wholegrain spelt flour, sifted
2½ tsp cinnamon
2 tsp baking powder
20g chia seeds
40g crushed walnuts
- Preheat the oven to 180C/160C fan/350F/gas 4. Grease a 1kg (10cm x 20cm) loaf tin and line the base and sides with baking parchment.
- Place the coconut oil and sugar in a large bowl and cream together until light and fluffy. Then beat in the eggs by hand or with an electric hand-held mixer, a little at a time, followed by the mashed bananas and almond or rice milk, mixing until well combined.
- Combine the remaining ingredients in a separate bowl. Gradually fold the dry ingredients into the coconut oil and sugar mixture until it just comes together. Don’t over-mix as it will make the banana bread tough.
- Transfer the mixture to the lined loaf tin and bake for about 50 minutes, or until a skewer inserted in the middle of the loaf comes out clean. If the top is browning too quickly, cover it with foil. Remove from the oven and let it cool in the tin for 10 minutes, then turn it out on to a wire rack to cool completely.
- The cake is best eaten the day it’s made, but it will keep for up to 3 days in an airtight container and it can be frozen for up to 2 months. Serve with anything you like: coconut oil, jam or nut butter work well.