Our meal plan that I created is now in full swing. I’ve made Fruity Oat Bars and lasagne (recipe will be available soon). I’m actually really enjoying baking and cooking, although the washing up at the end of cooking fresh is not so delightful. On Friday morning, Red Nose Day, we were all up even earlier than normal so I roped the kids into helping me make some banana bread. P1 doesn’t like bananas at all but she was willing to help mash them for this recipe. I explained to her that I wanted her to try the bread when she got home from school anyway.
This was quite a simple recipe really and quite fun to make with the girls who enjoyed mashing the bananas and stirring all the ingredients together. It did take a while to cook but as an overall, it was really great and super tasty.
When P1 came home from school she tried some, she was expecting the bread to look like normal bread I think but it’s very much a “cake” texture and look. She absolutely loves banana bread now and can’t get enough of it which I think is a really fantastic way of getting all the goodness from bananas into P1. Saying this, P2 won’t even try it for some reason but we’re getting there… I think.
More importantly, look how professional this photo looks of the finished and sliced banana loaf… I think I’ve found a talent of mine… food-tography?!
- 200g (8oz) Unsalted Butter, at room temperature
- 200g (8oz) Brown Sugar
- 1 Medium Egg
- 900g (2lb) Bananas, mashed (This was about 8 bananas, make sure they are very ripe)
- 6 tbsp Natural Yoghurt
- 1 tsp Vanilla Extract
- 450g (16oz) Plain Flour
- 2 tsp Bicarbonate of Soda
- 2 tsp Ground Cinnamon
- 1/2 tsp salt
- 200g (8oz) Raisins
- Preheat oven to 180C/350F/Gas4. Grease two 22 x 11 x 7cm (8 x 4 x 2in) loaf tins and line with non-stick baking paper (or a double layer of foil greased with unsalted butter)
- Beat the butter, egg and sugar together until creamy and smooth.
- Add the mashed banana, yoghurt and vanilla essence. Mix thoroughly.
- Gradually sift the flour, bicarbonate of sod, cinnamon and salt into the banana mixture. Then add the raisins and stir evenly into the mixture.
- Half the mixture into each loaf tin and bake in the oven for 1 hour. (To make sure the bread is cooked place a knife or cocktail stick through the centre, if it comes out clean then it has finished cooking)
- Leave in the tin to cool for 5-10 minutes then turn it out onto a rack to cool completely.
- Cut the bread into slices and store one in an airtight container. The other can be wrapped altogether or individually in cling film and then in a freezer bag and put in the freezer.