This is a less sweet version than traditional banana bread, but my kids (and I!) love it, especially toasted with butter- mmmmmm!
- 2 cups spelt flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rapadura sugar
- 1 tsp cinnamon
- 2 zucchini finely grated
- 2 bananas peeled and mashed
- 1/2 cup milk or milk equivalent
- 1 tsp apple cider vinegar
- 50 g butter melted or 40ml olive oil for dairy free
- 1 egg or equivalent- eg orgran brand egg replacer
Preheat the oven to 180 degrees
Grease and line a loaf tin (mine was 9 x 22cm)
Add the apple cider vinegar to the milk and set aside (this makes 'buttermilk')
Combine the dry ingredients in a large bowl
Mix the zucchini and mashed banana together in a medium-size bowl
Add all wet ingredients to the banana/zucchini mix and stir well to combine
Carefully pour the wet ingredients into the flour mixture and stir until just combined
Spoon into the prepared loaf tin and place in the oven
Cook for 50 minutes or until a skewer inserted comes out clean
If your little ones are used to very sweet banana bread, you could start with 2/3 cup sugar and slowly reduce it to the 1/2 cup.
If you have a hesitant eater who might be put off by green in their banana bread, you could start by peeling the zucchini- chocolate hides green well, so that's another option- choc banana bread!