Having a snack on hand is always handy either to plug the gap between meals, as a pudding or to keep little tummies going while you get a meal ready. I started making this bread when my first child was weaning and she still loves it four years on.
This banana bread leaves out the eggs and dairy so you can use it from the very beginning or if you need to be cautious about allergens.
Keeps for up to a week in an air tight tin wrapped in a tea towel although if your bananas are super black eat it more quickly!
5 ripe bananas
250g plain flour (if making gluten free Dove’s Farm is excellent)
1 tsp baking powder
Half tsp baking soda
1 tsp ground cinnamon
Preheat oven to 200°C
- Mash up the bananas until smooth then mix in the water
- Sift in all of the dry ingredients (and add dry fruit if using)
- Mix to combine but don’t over-mix (like you’re making a muffin batter, flour all gone then no more)
- Turn into a well greased pound loaf tin
- Bake for one hour at 200°C degrees centigrade (maybe 180°C in a fan)
- Allow to cool completely on a rack wrapped in a tea towel (leaving the tea towel around it in the cake tin seems to keep it nice for longer)
- Add a handful of dried fruits (figs, raisins, dates, apricots) occasionally needs a little more water
- Add nuts and seeds (ground for babies)
- Replace one banana with another fruit (soft ripe pear, mango, strawberries)
- Add a little cocoa powder for chocolate banana bread
This recipe was also published in this post.