I love this delicious banana bread, it is great when I feel like I want a piece of cake but not a sugar high. It’s also great for toddlers too!
Due to my M.E. I’m very sensitive to sugar so when I eat something sugary I get a real high followed by a crash that makes me need to sleep.
This delicious banana bread is great as it is free for refined sugar, and the wholemeal flour provides slow release carbs alongside the walnuts which provide both protein and omega 3.
I first started making this recipe as my little girl would eat any vegetable, fruit, carbohydrate and even lentils that you put in front of her but she wasn’t keen on protein other than yoghurt and cheese. This recipe was a great way for me to get her to eat some egg and walnuts.
Ingredients for the Banana Bread:
Makes 12 mini loaves or one big one
- 100g whole meal self-raising flour
- ½ tsp ground mixed spice
- 40g melted coconut oil
- 50g raisins
- 2 ripe bananas
- 50g walnuts
- 1 egg
- Preheat the oven to 180C/350F/gas mark 4
- Line a loaf tin or mini tins with grease proof paper. I like to use silicone mini loaf tins as they don’t need to be lined
- Sift the flour and spices into a bowl
- Melt the coconut oil in a pan and add it to the flour, stir well
- Stir in the raisins
- In a hand blender blitz up the walnuts until they look a bit like bread crumbs
- In a separate bowl mash the bananas, stir in the egg, until well combined and then add the walnuts
- Fold the banana mixture into the dry ingredients
- Spoon into the tin/s and bake, big loaf for 45 mins, small loaves 20 mins or until a skewer comes out clean
- Cool on a wire rack and enjoy
Store in an airtight container or the banana bread can be frozen. If you are making a large loaf slice it before placing it into the freezer.
If you’ve enjoyed this recipe then why not check out more of my toddler friendly snacks I’d love to hear how you get on, so add a photo and comment below.