Fruity-Licious Banana Bread
Prep Time:15 mins, Cook Time: 50 mins, Total Time: 1 hr, 5 mins
October 20, 2015
My latest Fruity-Licious Banana Bread recipe is an amalgamation of all these, packed full of lots of good stuff and really easy to make. Bananas of course, plus sultanas and chopped apricots. Low in added sugar, and dark brown sugar at that, part wholemeal too. As sugar is something we’re really focusing on at the club, I worked out that each slice has about 1 teaspoon of added sugar, 1 gram more than a sugar cube, which is fantastic for a cake. Naturally sweetened by the very ripe bananas (preferably use the really brown spotty ones) and all the dried fruit.
Last week we started looking at snack packets and the amounts of sugar contained in bought cakes, biscuits, choccie bars, drinks and sweets plus foods like baked beans and tinned spaghetti. The sugar cube towers we made were a pretty terrifying sight, particularly when compared to the NHS recommended maximum of 30g of added sugar a day. Which worked out at less than one can of a fizzy fruit drink (coke was even more!) and a mini chocolate bar. A useful exercise to demonstrate just how easy it is to reach 30g. We’re discussing hidden sugars in more depth tomorrow.
Bananas, Sultanas, Dried Apricots, Wholemeal Flour
Toddlers, Big Kids, Baking with Kids, Learning to Bake, After-School Snacks, Lunch Boxes, Using up Blackened Bananas!
Use really very ripe bananas, preferably brown spotty ones!
1 large loaf tin
Fruity-Licious Banana Bread
Ingredients Prep Time:15 mins, Cook Time: 50 mins, Total Time: 1 hr, 5 mins
To make 1 large loaf:
80g dried apricots
1 lemon, zest
3 very ripe bananas*
100g soft butter
60g soft dark brown sugar
2 large free range eggs
100g wholemeal self-raising flour
100g plain self-raising flour
* Preferably ones speckled with lots of brown spots!
1. Preheat your oven to 180°c/160°fan/Gas Mark 5. Grease and line a loaf tin with greaseproof paper or use a loaf liner.
2. Chop up the apricots to the same size as the sultanas. Grate the zest off the lemon (only grate the fine yellow layer of skin, not the bitter white pith underneath). Mash the bananas with a fork. Place all the fruit in a bowl with the sultanas and set aside.
3. Cream the butter into the sugar with a wooden spoon. Crack in an egg and whisk in to the butter and sugar with a balloon whisk until completely combined, crack in the other egg and repeat.
4. With the wooden spoon again, stir in the dried fruit, zest and banana.
5. Sift the flours into the cake mix, adding the brown fibre bits caught in the sieve. Stir until the flour is combined into the mix.
6. Scrape into the baking tin and level the top a little with the back of the spoon. Bake for 50 minutes, or until an inserted knife comes out clean and free from cake mix. Leave the cake to cool for 15 minutes in the tin before turning out and taking off the paper. DELISH eaten a little warm!.