Healthy banana bread
I ‘tweaked’ a very rich and slightly over the top recipe from Nigella’s ‘Domestic Goddess’, to make this a rich but also nutritious cake/bread, that will make little ones nice and content as a pudding after a lighter lunch (like vegetables and hummous for instance).
You can add 60g chopped walnuts for extra crunch to it when baking it for home consumption but keep it out of school packed lunches.
Makes a great nutritious after-school or pre-exercise snack too!
Makes 1 loaf- 8-10 slices
2Tbsp vanilla extract
100g gluten-free plain flour
75g rice flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
40g unsalted butter/ghee, melted
40g coconut oil
85g mixed cut up dates and/or dried apricots (the dark ones, not orange)
3 Tbsp xylitol
2 large eggs
4 small very ripe bananas (to make about 300g weighed skinless)
50g mixed raw seeds (pumpkin, sunflower, flax)
- Soak the sultanas, dried fruits and vanilla extract together for an hour at least before baking.
- Preheat the oven to 170/gas mark 3
- Mix the flour, baking powder, bicarb and salt in a medium-sized bowl.
- In another larger bowl, mix the melted fats and xylitol and beat well.
- Beat the eggs separately and mash the bananas roughly
- Stir the seeds, dried fruits and vanilla extract into the flour mix, a third at a time and mix well.
- Add the bananas and eggs to the mix and stir well.
- Pour into a loaf tin (23x13x7cm) and bake for 60-75 minutes.
- Leave in the tin to cool and keep in an airtight container.