This recipe is epic – well, twas when I was desperate for some toddler sweets that didn’t pop the sugar jar lid. And there it was ! I adapted this recipe from a published cookbook to suit my needs and have since baked it every other week. It contains wholemeal flour, fruit and nuts for protein (though i suggest an alternative if you have allergies to nuts) and all the sweetness in this little beaut comes from the dried fruit and touch of spice. Try it!
Bubba Banana Loaf
100g wholemeal flour
2 t baking powder
1/2 t mixed spice (or I’ve used cinnamon before, depending on tastes)
50g unsalted butter or margarine
75g chopped dates or a mixture of dates and raisins
200g mashed over-ripe banana – about two well sized
50g ground almonds or walnuts – as your little one grows you can use chopped nuts *
1 egg, beaten
1 t vanilla essence (optional)
Preheat oven to 180 degrees. Combine in a large bowl the flour, baking powder and mixed spice. Rub in the butter with your clean fingertips until it resembles fine breadcrumbs. Stir in the dried fruit then create a well in the middle – if using dates, use kitchen scissors to chop them, so much easier than getting them stuck to your knife.
In a separate bowl whisk together the mashed banana, nuts, egg and vanilla. Combine this with the dry ingredients until just combined then pour into the greased loaf tin.
( I have also made this in mini muffin tins, and they work fine too, Just be extra cautious with cooking times as you don’t want to lose the moist texture.)
Turn down the oven to 160 degrees and bake for about 40 minutes.
Leave in the loaf tin for 30 minutes after baking for a lovely moist cake, before turning out and cooling completely. I get my little man into the kitchen and let him pick off the bits of crispy dates off the top 🙂
I hope you love this super-healthy, super quick little cake as much as I do. My 18 month old has it crumbled with yogurt at lunch and hot with homemade custard for pudding.