When I used to work in an office, I had a few treat days to get me through the week. On Wednesdays, there was an amazing farmer’s market right under my building and every week I would buy the simplest lunch of fresh cheese and a ciabatta and make a cheese toastie back at the office. It was followed by a spelt brownie. I was in such a habit of this the brownie lady used to put one aside for me each week.
On Fridays, my treat was a slice of warm, toasted banana bread, lathered in butter from the cafe under the building. It was the thickest slice and I used to cut it into fingers, then squares to try and make it last as long as possible. Sure it was totally unhealthy but it got me through.
Now I work from home and have Mr Ollie, I don’t rely so much on food treats to get me through the week (is it bad that I did once?!) but boy oh boy do I still love banana bread. It took me years to master the cafe-style loaf but now that I have to share with a certain little boy, I like to make things healthier. Enter kid friendly banana bread (sugar and dairy free).
If you didn’t know that this was missing the refined sugar and dairy and had some added healthy bits you would never guess. It is dense just like cafe-style and toasts brilliantly. It also freezes really well – just make sure you put a little piece of baking paper or freezer go-between between each slice so it doesn’t stick together.
I’ve made it so many times since I made it up a few weeks ago and somehow we power through a loaf in just a few days (I have entered the hungry-all-the-time phase of pregnancy again).
I know that it defeats the purpose of making it dairy-free but seeing as I am totally fine with dairy, I like to smother mine with a nice blob of butter after a quick toasting. Perfect for a mid-morning snack or to get you through the day. Enjoy!
- 2 eggs
- ½ cup coconut sugar
- ½ cup oil
- 1 carrot, ends trimmed and chopped into chunks
- 4 bananas, chopped
- 2 tsp cinnamon
- 2tbs coconut milk
- 1 tsp vanilla
- Pinch salt
- ⅓ cup almond meal
- 1 cup wholemeal flour
- ⅓ cup wheat germ
- 1 tsp baking soda
- Pre-heat the oven to 160C(320F) fan-forced and grease and line a loaf tin so the paper extends over the long sides.
- In the bowl of a Thermomix or food processor, blitz the eggs and coconut sugar together until light in colour and airy (speed 5 on the Thermi - about 30 seconds).
- Add the oil and give a quick mix.
- Add the carrot, bananas, cinnamon, coconut milk and vanilla and mix until the mixture is smooth (speed 7 initially then reduce to 5).
- Add the almond meal, flour, wheat germ and baking soda and mix to combine.
- Scrape down the sides and mix again.
- Spread the batter into the tin and bake for 45 min - 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Serve sliced fresh or toasted.