A delicious autumn apple loaf that is the perfect easy recipe for children and beginner bakers alike.
Delicious banana loaf with oodles of Nutella swirled through the middle. It’s the nicest banana bread you’ll ever eat!
Time: 20 minutes + 1 hours baking
Serves: 8-10 slices
270g ( 1, 1/2 cups) soft brown sugar
200g bananas (2 – 3)
280g (2 cups) plain/all purpose flour
1tsp baking powder
1tsp bicarbonate of soda
1tsp ground cinnamon
1tsp ground ginger
140g (1/2 cup) butter
100g (1/2 cup) raisins
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We make banana bread anytime we have too many bananas to get through. I’ve always used a recipe I found online years ago but this time we went with one from my new Hummingbird Bakery cook book. It was delicious and I think will become my new go-to recipe.
There were lots of fun bits for the kids to get involved in too, like mashing the bananas, and using the mixer – too firm favourites in our house!
Preheat the oven to 170C and prepare your baking tin
Get your toddler to grease a 23 x 13cm loaf tin with butter and dust with flour.
Mix the sugar and eggs together
Get your child to measure the sugar (270g) into a small bowl then pop it into a mixing bowl or freestanding mixer.
Get your toddler to try cracking the eggs into a small bowl. Once you’ve got rid of any shell, pop them in the mixer.
Give everything a mix using a paddle attachment, (or if you don’t have a mixer use a couple of wooden spoons or a hand held mixer) until its well incorporated.
Add the bananas
Get your child to peel and mash the bananas (200g)– this is the best bit of making banana bread! – then mix them into the sugar and egg mixture.
Add the dry ingredients
Get your toddler to measure the flour (280g) out into a bowl. While they are doing that, add the bicarbonate of soda (1tsp), baking powder (1tsp), cinnamon (1tsp) and ginger (1tsp)or if they are able to, get them to help you measure each of them out.
Mix everything together until it everything is well incorporated into the eggs and sugar.
Add the butter and raisins
Melt the butter (140g) in a small saucepan, and then add it into your mixture. Throw in the raisins (we don’t bother measuring them accurately) before giving it one final mix.
Bake the banana bread
Pour the mixture into your prepared baking tin. Bake for around 1 hour. It’s cooked when it is firm to touch and a skewer or sharp knife inserted into the middle comes out clean.
Leave to cook in the tin slightly, before turning out to cool completely on a wire rack.
Time: 35 mintes + 1 hour baking
Serves: 8 – 10 slices
1 ½ cups of whole wheat flour (or use this with a mixture of plain flour)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, melted
1 cup bananas (we used 4), the riper the better.
2 large eggs
1 tsp vanilla extract
1/3 cup pure maple syrup (we didn’t have any so used golden syrup)
1 cup blueberries (fresh or frozen)
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Blueberry and apple muffins
We love to bake in our house and its the easiest thing to do with Hannah as it doesn’t tend to involve knives or the cooker. I can’t help but think however of all the sugar and unhealthy stuff that goes into baking and wonder what it’s doing to our waistlines! So now i’m on a mission to find healthier recipes for all our favourites. This banana and blueberry bread was our first attempt at a low sugar cake – I think we cheated slightly as it’s still got sugar in it, just in a different form but it was tasty and the whole wheat flour makes it feel a bit healthier than our usual one.
Preheat your oven to 180C and prepare your baking tin
Get your toddler to butter a loaf tin, then set it aside.
Mix together the dry ingredients
Get your toddler to measure the flour (1.5 cups) into a bowl.
Add the baking powder (1 tsp), baking soda (1/2 tsp) and salt (1/4 tsp). Hannah can’t quite do this herself so she helped me level off each spoon before putting it into the bowl.
Mix together the wet ingredients
Start by measuring the butter (1/4 cup), and then melt it in a bowl in the microwave.
While the butter is melting, peel and mash the bananas. As you can imagine, this was Hannah’s favourite part!
Mix the butter and bananas together
Get your little one to crack the eggs into a bowl then add them to the banana mixture. (You could add the eggs straight in if you’re confident you wont end up with a lot of shell.) Add the vanilla (1 tsp) and golden syrup (1/3 cup) then stir until it’s well mixed.
Pour the wet ingredients onto the dry ones
Add the banana mixture to the flour mixture and stir together until it’s just combined. Try not to over mix it (which can be a bit of a challenge if your little one is in charge!)
Add the blueberries
Gently fold in the blueberries (1 cup). We weren’t too careful about the quantity we put it – Hannah just threw in a few handfuls so you can put in as many or as few as you like.
Bake your banana and blueberry bread
Pour the batter in and bake for 50-60 minutes. To test if it’s ready, stick a metal skewer or knife in the middle – it should come out clean.
Let your bread and blueberry cool in the tin for ten minutes or so. Remove the bread from the tin to a cooling rack and enjoy!