I love banana bread and as the Little One loves bananas we always have some hanging around. So if you find yourself with some that are over-ripe this is a perfect way to use them up and it’s very easy so the children can help you bake it. This is a mishmash of various banana bread recipes, keeping the bits I like such as chocolate chips and a crunchy, sweet, seeded crust. At two years old, I’ve been involving my son in baking for a while now and it’s great to see him really keen to get involved. However, as with most things these days, he insists on trying to do it by himself (obviously I’m actually doing most of it) but luckily this is one of those recipes that is quite forgiving even if everything isn’t quite mixed properly. And I’ve learnt to accept the fact the kitchen will get covered in flour as he ‘stirs’ while actually flicking stuff all over the place!
What you’ll need
A 2lb loaf tin
A willing little helper (ideally wearing an apron if you can get yours to wear one!)
150g Light brown sugar
3 ripe bananas, mashed
1 tsp vanilla extract
2 large free range eggs
250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp mixed spice
100g bag of choc chips
2 tbsp demerera sugar
2 tablespoons seeds, sunflower and pumpkin seeds
What to do
- Preheat the oven to 160° C (fan), 180° C conventional, gas mark 4. I use a silicon loaf tin so just grease it with butter but if you’re using a conventional tin you may want to line it with baking parchment too.
- Get your little ones to help you mash up the bananas with a fork (I have to stop mine sneaking most of it into his mouth as he loves bananas).
- In a large bowl, cream the butter and sugar together until fluffy. I use an electric handheld whisk then little hands can ‘help’ you by holding on.
4. Add the eggs, mashed banana and vanilla and whisk a bit more until all combined.
5. Sift the flour, mixed spice, baking powder and bicarbonate of soda and fold in. Then add the chocolate chips (you could add other things here – dried fruit, coconut, white or dark chocolate chunks – up to you)
6. Transfer to the loaf tin and then sprinkle the top liberally with mixed seeds. I suually have pumpkin and sunflower seeds in the cupboard but you can use whatever you have or even exchange these for nuts like flaked almonds or even desiccated coconut.
7. Finally sprinkle with Demerara sugar (for a yummy sweet crust) and then put it in the oven for 50-60 minutes.
8. It’s delicious eaten warm, but it will keep for a few days and is yummy lightly toasted with butter for breakfast. Although ours usually gets eaten pretty quickly!