As I’ve mentioned before, I used to love banana bread. Store brought versions are full of sugar and preservatives, so since quitting sugar I always make my own. This recipe actually started out as one of Georgia’s from Well Nourished (if you haven’t visited her site, please do – such wonderful information), however as we were on holidays I didn’t have everything required so I just made do. The end result was quite nice! A few tweaks and “re-bakes” (i.e. taste testings) and here we are at a yum and simple bread.
This is not as nutritionally dense as some of the other banana breads and banana cakes going around, however it is super quick and easy to make so is a great alternative to buying something really bad for you.
I can also confirm this is another baby and toddler tested recipe.
Another point to note, bananas are high fructose, however if you enjoy reasonable sized pieces (and don’t go nuts!) then it’s fine. After the first day toast it in your sandwich press for extra yum!
And serve with butter to make it even better :)
- 2 large ripe bananas
- 2 tsp baking powder
- 180g buckwheat flour
- 85g rice malt syrup
- 3 eggs
- 65g softened butter
- Pinch Himalayan sea salt
- Preheat oven to 180 °C. Grease or line a loaf tin.
- Add all ingredients except the buckwheat flour into the thermomix bowl. Mix spd 5, 10 to 15 seconds until smooth (ish).
- Scrape sides of bowl and add buckwheat flour. Mix on reverse, spd 3, 5 to 10 seconds. Don’t over mix as it may become rubbery.
- Pour mixture into tin and bake for 15 to 20 minutes, until a skewer comes out clean.
As mentioned don’t over mix, as this can make the bread rubbery