I don’t know about you, but sometimes my kids get a touch bored with the old hummus and vege sticks as an after school snack. This year I made a bit of a New Years resolution that if my kids were going to get some treats, then by George they would be home made! (Not my sharpest move….although it has ended up being quite beneficial for portion control and regulation. I can only be bothered to bake once a week so when it’s gone it’s gone).
This banana bread gets most of it’s sweetness from the fruit and only has 20g of butter. I’ve used half white and half wholemeal self raising flour, all wholemeal makes the bread a little dry, half and half gives you some extra fibre and goodness without compromising on the texture.…and it’s so easy the kids could almost fly solo on this one…or least with minimal supervision.
One little tip I have is to make sure the butter is really chilled before rubbing it into the flour, this makes it easier to work into the flour, it should look a little like this….
As a variation you could add some fresh or frozen raspberries or some walnuts, sunflower or pumpkin seeds….have a little play and see what you come up with!
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 8 slices
Preheat oven to 190°C. Grease a 14cm x 21 cm loaf pan and line the base with baking paper.
Sift the flours and the cinnamon into a large bowl then rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar, egg, milk and banana. Don't over mix, the batter should look a little lumpy.
Spoon the mixture into the loaf tin and bake in the oven for around 30 minutes….times may vary depending on your oven (mine sometimes only takes 20-25 minutes) so keep an eye on it. When the banana bread is nice and brown take out of the oven and stand in the loaf tin for 5 minutes before turning out onto a wire rack to cool.