Banana bread is one of my go-to afternoon snacks, it’s not too sweet and will get me through the last bit of the day. This particular recipe uses wholemeal flour and oats to give a dense texture and makes it a good portion of slow release energy. It’s also a great way to use up old banana’s that are lying around in the fruit bowl. In this bake, I raided the store cupboard to see what I could add to make it a little more interesting, so I used pecan nuts and raisins. It’s great for kids as there’s only a small amount of added refined sugar, a lot of the sweetness comes from the fruit.
Why don’t you try my recipe and let me know how you get on?
3 ripened bananas
1 large egg
120 g melted butter
180 ml whole milk
150 g caster sugar
90 g wholemeal flour
90 g plain white flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
45 g rolled oats
20 g chia seeds
45 g chopped pecan nuts (you could use other nuts such as walnuts)
45 g raisins
- Mash the bananas in a bowl and add in the egg, milk and melted butter. Mix them well, I used a whisk.
- In a separate large bowl mix together the remaining dry ingredients.
- Slowly add the wet ingredients to the dry mix using a wooden spoon.
- Pour the batter into a greased, lined loaf tin and bake for 50-60 mins. To check it is cooked through, insert a clean knife or skewer into the middle and wait until it cleanly emerges.
- Leave to cool in the tin for 15 mins then transfer to a wire cooling tray.
- Slice and enjoy!
Do you have a favourite afternoon snack? Share your recipes with me and let me know which ones your children enjoy the most.