Banana Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
This is a less sweet version than traditional banana bread, but my kids (and I!) love it, especially toasted with butter- mmmmmm!
Course:
Snack
Ingredients
- 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
Instructions
-
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
Recipe Notes
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!