The amount of sugar in children's diets is a conversation we've tried to highlight for many years now so we're delighted to see the subject in the media at the . At Saucepan Kids, we believe in 'everything in moderation'. We love baking and eating cake but we make sure that it's not everyday. We also try to minimise the amount of sugar we add to food where possible.
The last time we were shopping in a supermarket, bananas were on special so we bought a batch and of course then we needed to find something to do with them! Here's our fool proof banana bread recipe that doesn't have any added sugar in it. The sweetness comes from the dried fruit, the ripe bananas and a teeny tiny squeeze of honey.
Cut back on the sugar without cutting back on the taste with our moist and tasty banana bread. As seen on TV!
Preheat oven to 165C fan/325F/gas mark 4.
Grease and line a 2lb loaf tin.
Whisk together in a large bowl the oil, honey, eggs, bananas and milk. Don’t worry if there are some lumps.
Mix in the vanilla extract, cinnamon, salt and bicarbonate of soda and whisk.
Using a big spoon, gently fold in the flour and optional extras (if using).
Pour the mixture into the lined loaf tin.
Bake in the oven for 45-50 minutes or until a skewer comes out clean.
Leave the banana bread to cool in the tin for 5 minutes before transferring it onto a wire rack to cool.
There's a job for every age child with this recipe. Kids can help with weighing out of the ingredients. The younger kids will really love beating the egg and also mashing the bananas.
Optional Extras
You can add a handful of either chopped walnuts, sultanas, pecan nuts, chopped dates or chocolate chips.
Notes
You can make banana bread muffins out of this mixture, just cut the cooking time in half. This banana bread keeps for a few days in an air tight container and it also freezes really well. In fact, if you slice it before you freeze it, you can defrost individual slices or toast them.
Ingredients
Directions
Preheat oven to 165C fan/325F/gas mark 4.
Grease and line a 2lb loaf tin.
Whisk together in a large bowl the oil, honey, eggs, bananas and milk. Don’t worry if there are some lumps.
Mix in the vanilla extract, cinnamon, salt and bicarbonate of soda and whisk.
Using a big spoon, gently fold in the flour and optional extras (if using).
Pour the mixture into the lined loaf tin.
Bake in the oven for 45-50 minutes or until a skewer comes out clean.
Leave the banana bread to cool in the tin for 5 minutes before transferring it onto a wire rack to cool.
