Delicious Banana Bread

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.

The original recipe came from The Baby-Led Weaning Cookbook by Gill Rapley and I amended it slightly to make it dairy-free.

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

Method:

  1. Preheat the oven to 180C/350F/gas mark 4
  2. 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
  3. Sift the flour and spices into a bowl
  4. Melt the coconut oil in a pan and add it to the flour, stir well
  5. Stir in the raisins
  6. In a hand blender blitz up the walnuts until they look a bit like bread crumbs
  7. In a separate bowl mash the bananas, stir in the egg, until well combined and then add the walnuts
  8. Fold the banana mixture into the dry ingredients
  9. Spoon into the tin/s and bake, big loaf for 45 mins, small loaves 20 mins or until a skewer comes out clean
  10. 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.

Chocolate Fudge Drops

I created this recipe for healthy chocolate fudge drops as I frequently get asked for ideas to help people with sugar cravings. More often than not sugar cravings in the evening are due to habits that we have formed. This can be due to a number of things from feeling like we deserve a treat after a stressful day to not eating enough and still being hungry.

As a result, these delicious chocolate fudge drops are packed full of protein and healthy fats to give you an energy boost and a sweet treat in one go.

I’m happy for my toddler to eat them too as they have no added sugar. They are quick and easy to make and don’t require any baking! Making them perfect to make whilst keeping an eye on my toddler!

Not only are they tasty they are fantastic if you are breastfeeding to keep your energy levels up or in the early days of long nights with your baby!

Ingredients for Chocolate Fudge Drops:

Makes 20 (depending on size)

  • 9 Medjool dates
  • 3 tbsp Coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp cashew butter
  • 2 tbsp cacao

Method:

  1. Put the dates into a small hand mixer and blend until they are finely chopped
  2. Melt the coconut oil, then leave to cool a little bit
  3. Add all the remaining ingredients to the blender and mix until combined
  4. Roll the mixture in to small balls and place on a lined baking tray
  5. Refrigerate for an hour to allow the balls to set

Variation:

I like to mix these up a bit and a great way to do this is to make with peanut butter instead. Simply add an extra tbsp of coconut milk and replace the cashew butter with peanut butter.

I’d love to hear how you get on with this recipe so leave a comment below. Alternatively click here for more of my healthy treats.

Vegan Chocolate Fudge Drops, packed full of protein with no added sugar