Whether it’s as a sweet treat, picnic pleaser or lunchbox filler you’re after, this banana and strawberry bread is a crowd-pleaser. The recipe itself has no refined sugar, and only uses honey to sweeten. I’ve mentioned before about the effect sugary foods have on my eldest, Luke, and so we have made a conscious effort to avoid sweets and treats with refined and added sugar. He’s less manic, we’re less shouty and no one is getting knocked over in a sugar-induced spell of madness! Winning all round.
This lovely loaf will last a good 48 hours if kept in an airtight tin or lunch box, but like any of these things, it won’t last that long! The struggle is real keeping three small boys fed all the time. Honestly, most days it feels like my only purpose in life is snack supplies. This is a good one for hungry tummies and keeps them going a little longer than crackers or bread. The recipe is straightforward and it’s a brilliant one for getting the kids involved in – slicing and mashing bananas and stirring the mixture!
Banana & Strawberry Bread
275g plain flour
1 tsp baking powder
3/4 tsp baking soda
2 ripe bananas, mashed
75g coconut oil, melted
50g natural yoghurt
1 medium egg
2 tsp vanilla extract
125g chopped strawberries
1. Preheat the oven to 180C
2. Grease and line a 2lb loaf tin with butter (or alternatively with oil).
3. Put the coconut oil, yogurt, beaten egg, mashed banana and honey into a bowl and mix well.
4. Add flour, baking powder and baking soda to the mix and stir until well incorporated.
5. Finally, add the strawberries and stir in gently.
6. Pour mixture into loaf tin and place in the oven for twenty minutes at 180C.
7. After twenty minutes remove from oven, cover loosely with tin foil. Reduce the temperature of
the oven to 160C and cook for a further 35-40mins. When a knife can be inserted into
the cake and comes out clean you know it’s done!
Leave the loaf to cool in the tin for 10/15 minutes, before turning out onto a wire rack to cool completely.
Another sugar-free treat that we love for picnics are Brie & Spinach Muffins. There’s something about cupcake cases that somehow trick tiny people into thinking ‘Treat’!
I get asked about the boy’s safety knives (below) all the time. We got them from The Cool Food School and they are a brilliant way to get kids involved in the kitchen! The safety peeler is also a big hit. You can buy them here.