Banana bread is a brilliant recipe to make with the kids. Even tiny kids can get involved with chopping bananas, mashing them up, mixing the ingredients and spooning out into the tin.
This recipe is sweetened with just bananas. You can add some raisins if you like for extra sweetness.
Watch a video of how to make this recipe on our YouTube channel.
Here’s how to make our healthy sugar free banana bread:
3 large ripe bananas, mashed
220g plain flour (or spelt or wholemeal)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon (optional)
1 tsp ground ginger (optional)
75ml sunflower or rapeseed oil (you could also use melted coconut oil, butter or dairy free spread)
1 tbsp apple cider vinegar (or white wine vinegar or lemon juice)
75ml milk (we used soya milk)
100g raisins, optional
- First pre-heat the oven to 180°C (fan oven)/200°C/gas mark 6.
- Lightly grease your loaf tin with a little oil and line with a strip of baking paper. If you make the paper slightly longer than the tin it’s easier to remove the loaf. You can also make this recipe as cupcakes (use 12 cupcake cases and reduce the cooking time to 25 minutes).
- Weigh out all your ingredients so you have them ready – if you’re cooking with little kids it’s a good idea to do this first.
- Peel your bananas and mash them with a fork or a masher.
- Put 220g plain flour in a mixing bowl. Add 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 1 tsp ground cinnamon and 1 tsp ground ginger. Mix well – I usually use a whisk for this.
- Put 75ml sunflower oil into a measuring jug. Add 75ml milk of your choice and add 1 tbsp cider vinegar. Stir to mix then add to the flour in the mixing bowl.
- Stir well then add your mashed bananas and stir again.
- Finally if you’re adding 100g raisins pour these in now and stir one more time.
- Transfer to your loaf tin and bake in your hot oven for 30-40 minutes or until a skewer or knife inserted into the centre of your loaf comes out clean. Remember that all ovens vary and yours may take a little longer.