Banana bonkers… that’s a way to describe my kids. We are certified banana lovers over here, whatever way, shape or form is adored, but this banana bread really does take the crown. Several loafs are whipped up every month, and the yellow goodies aren’t the only thing that have my mini’s jumping for joy. This recipe is not only quick and easy, it is also perfect to get your kids involved and let them join in. Mine are always happy to help, and I just love spending that quality time with them, together in the kitchen, making something out of nothing. A few leftover bananas transform into a loaf of love that makes a delicious breakfast (on the go, guilty as charged), a lunchbox extra or a sweet tea time snack. A friend of mine passed me this recipe, without the thrills and frills, and I started playing around with it, adapting it and ended up with this version that is a hit in the LLS household. Here we go!
4 smaller, ripe bananas
75 gr tagatose
50 gr butter ( I sometimes use liquid soy butter)
200 gr whole grain spelt flour ( I prefer this to normal flour)
1 tbsp baking soda (or bicarbonate)
1/2 tsp salt
50 gr chocolate chips
50 gr mejdool dates, chopped in small bits
Let’s get cooking:
Preheat the oven to 180° C.
Puree the bananas (or let your kids to this, mine adore this part!). Put the eggs, sugar and molten butter in a bowl and whisk it until you get a creamy consistency. Add the water and the banana puree to the batter (again, my kids take are of this bit).
Gently fold in the baking soda, salt and flour, before adding in the chocolate chips and dates to mixture. Softly stir the mixture a last time.
Spoon the micture into a tin or a cake mould, and let bake for about 50 – 60 minutes. I prefer mine to still be ever so slightly moist on the inside, but you can play with it as you like. Let the bread cool for a while before taking it out of the mould, and when it’s cooled, there’s nothing stopping you from devouring it!