Banana Bread
Bananas are usually always available and relatively affordable, so a good banana bread is a must in any cook’s repertoire and is a great way to use softer bananas. Deliciously moist and not too sweet, this will become a family favourite, and it’s so easy you don’t need to be a baker to make it. Bring out the banana bread when visitors come over for morning or afternoon tea.
Makes 1 loaf.
Ingredients 11
3 banana, ripe, peeled, roughly chopped
190 g mixed nut meal, almond, hazelnut, macadamia
150 g plain flour, (all‑purpose flour)
55 g brown sugar
2 eggs
3 tbsp maple syrup
3 tbsp coconut oil, melted
2 tsp baking powder
1 tsp natural vanilla extract
1⁄2 tsp ground cinnamon, just a tiny amount for babies
Pinch sea salt, omit for babies
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Method 5
Preheat the oven to 160°C (320°F). Line a 25 x 10.5 x 7 cm (10 x 4½ x 2¾ in) loaf (bar) tin with baking paper.
Place the , , , , , , , , , , and in an electric mixer and blitz for about 90 seconds until there are no large lumps, but do not purée.
Bake in the oven for 1—1½ hours, until the surface is a rich brown colour and a skewer comes out clean when inserted into the bread.
Let the bread cool in the tin on a wire rack, then remove from the tin and allow to cool completely before slicing.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies wait until after 7 months when your baby is ready for their first finger foods, then serve small pieces.
For older babies and toddlers banana bread makes fabulous finger food.
