Going bananas for banana bread

I love cooking, I just don’t have the time these days plus with my restrictive diet it’s hard to find things that all the family can enjoy. My LO loves bananas, well she did but she seems to have gone off them the past few weeks so i’ve been left with some rather ripe bananas to say the least and i’m sick of throwing them out, it seems like such a waste.

So when flicking through my new Little Dish cookbook – there it was a recipe for banana bread one of my old favourites but I haven’t been able to eat it since becoming gluten intolerant and I needed something without refined sugar for my little one. I was VERY excited about the prospect!!!

The recipe is super simple and instead of maple syrup as I didn’t have any in I used date syrup which made the loaf more sticky toffee like, it tasted fab. I also didn’t have any milled flaxseed so missed that part out and instead of plain yoghurt used one of the Rachel’s first tastes yoghurts (one pot is the perfect amount). Unfortunately I don’t have a picture as the whole family went crazy for it but next time I bake one i’ll be sure to share it!

So here is the recipe I used:

Easy peasy banana bread

60ml coconut oil (melted)

125ml date syrup

1 teaspoon vanilla extract

2 medium eggs (beaten)

200g wholegrain spelt flour (I use Doves Farm)

1 tsp baking powder

1/2 teaspoon bicarbonate of soda

3 ripe bananas

1 pot of Rachel’s first tastes yoghurt (any flavour will do) or plain yoghurt (2 tbspn)


Pre-heat your oven to 180 degrees

Mix the oil and syrup then add the vanilla extract and beaten eggs

Fold in the flour, bicarbonate of soda and baking powder

Stir in the mashed banana and yoghurt

Spoon the cake batter into a greased loaf tin or line with baking parchment

Bake for 45-50 minutes until a skewer comes our clean

Leave to cool on a cooling rack