I do a lot of baking, and it makes me feel good as a mum when I can whip up a batch of anything homemade. I find a rhythm in the kitchen, I find it calming and realised recently that this was my form of meditation. I do love when the kids want to help and have accepted that it slows me down but we both get so much joy out of it, so it’s totally worth the effort.
With 3 boys in the house and 2 that play a lot of sports, we always have bananas on hand. Not to mention, it’s one of the few fruits little Oliver will eat (you can read more about that over here). But sometimes we get a bad batch that goes off super quickly, or for whatever reason, we haven’t gobbled them up fast enough and they start to turn brown. First sign of brown dots and the kids flee the other way. So I will always be peeling them and wrapping them in aluminum foil to freeze for later. If I’m rushed, I’ll even just pop them in skin and all, and defrost them in hot water when I need them.
So if the bananas don’t get eaten frozen like an icy pole or thrown into my smoothies, I will always use them for banana bread. With a picky eater in the house, an interest in healthier foods and in baking, I find myself trialing different recipes and adding this and that to my trusty stable of go-to recipes. So this banana bread recipe has varied alot, but I think I’ll be sticking to this one now – as the last 2 batches have turned out beautifully!
My favourite Banana Bread recipe
2 cups of flour (I often mix wholewheat & white but anything really goes)
1/4 cup of brown sugar
1/4 cup of maple syrup or honey (or you can up the flour a bit and use only liquid sugar instead of brown sugar)
1 tsp baking soda
2 tsps baking powder
MIX ALL TOGETHER AND SET ASIDE
3 mashed bananas
1/2 cup milk or milk alternative
1/2 cup coconut oil
MIX ALL TOGETHER AND STIR THE FLOUR INTO THIS MIX
Try not to overmix and it makes the banana bread not rise as well. Cook for 40-50 minutes in an oven at 185C/350F. See below for option to make into muffins. Simply reduce the cooking time to 20-25 minutes.
My favourite Banana Bread recipe with a hidden veggie inside
Everything else is the same and you swap 2 bananas for 1 zucchini. I did peel my zucchini so there were no traces of green and then I purees it raw with the stick blender to make it undetectable. You could easily grate it if you have less picky guests.
We popped this last batch into muffin tins, added a few chocolate chips and they were gone in 2 days! I do like to tell my picky eater what he ate, and now that he’s 7, he can understand and be less afraid to try things the next time. For younger kids, I found it best to say nothing so as not to put them off.
If you have any questions about fussy eaters or this recipe, just comment below cause I love to hear from you!
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Top, featured image by Minimalist Baker.