This delicious banana bread recipe is not only a crowd pleaser but also a nutritious snack packed with protein. The overripe bananas add natural sweetness without the need for added sugars.
As an option, use besan (chickpea flour) to amp up the protein so everyone stays fuller for longer. With the addition of juicy berries, each bite bursts with fruity goodness and antioxidants.
Suitable for kids from 18 months old, it’s also lunchbox-friendly for the older kids and freezer-friendly.
Prep time: 10 minutes
Cook time: 40-50 minutes
Serves: 8
Ingredients
- 3 overripe bananas, peeled and roughly chopped
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 3 tablespoons maple syrup
- ¼ cup extra virgin olive oil
- 1½ cups besan (chickpea flour) or flour of choice
- ½ teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 1 cup berries (fresh or frozen)
Method
- Add a lick of butter or nut butter.
- Preheat the oven to 180ºC.
- Line a medium-sized loaf tin with baking paper.
- In a large bowl, mash up the bananas and then mix with the eggs, vanilla, apple cider vinegar, maple syrup and olive oil.
- Add the dry ingredients and mix until well combined.
- Fold in the berries (leaving a few aside for decorating with before they go in the oven). Pour the mixture into your prepared loaf tin and bake for 40–50 minutes, or until a knife inserted in the middle comes out clean.
Store at room temperature or in the fridge for up to 3 days in an airtight container or in the freezer for up to 3 months. Defrost and warm through before serving.
Other recipes you may be interested in:
- Vegan carrot cake recipe
- Flourless orange and almond cake
- Quince hummingbird cake with tahini caramel
- Baby pasta sauce
This is an edited extract from Baby Food Bible by Julia Tellidis and Lauren Skora, published by Hardie Grant Books. Available in stores nationally. Photography by Julia Tellidis and Lauren Skora.
