Makes one loaf
Preparation time: 15 mins
Cooking time: 50-60 mins
- ⅓ cup (70 gm) oil (sunflower, canola or extra virgin olive)
- 3 tablespoons (80 gm) honey or ⅓ cup (75 gm) brown sugar
- 2 eggs
- 3 ripe medium bananas
- ¾ cup (200 gm) natural yoghurt
- ½ teaspoon vanilla extract
- 1½ cups (250 gm) wholemeal self-raising flour
- 1 teaspoon ground cinnamon or mixed spice
- Preheat the oven to 180°C (160°C fan forced). Grease and line an 11 cm x 21 cm loaf tin with baking paper.
- Using a whisk or mixer, blend the oil and honey until well mixed. Add the eggs one at a time, whisking or mixing well after each addition.
- In a separate bowl, mash the bananas and stir in the yoghurt. Fold through the egg mixture. Fold flour and cinnamon or mixed spice into the mixture.
- Spoon into the prepared tin and bake for 50-60 minutes, or until a skewer inserted comes out clean.
- Remove from the oven. Allow to cool in the tin for 5 minutes before turning out onto a wire rack.
- For protein and healthy fats, add 2 tablespoons of almond meal. Include an extra ⅓ cup (50 gm) of natural yoghurt with the almond meal to keep the banana bread moist.
- Offer this banana bread to your child for breakfast, toasted and topped with a scrape of their favourite spread.
- Encourage your child to help you make this recipe. Even toddlers can help by stirring in the yoghurt. Cooking with children is fun and builds skills.
Children under 12 months shouldn’t have honey. Don’t use honey in this recipe if you’re making it for children under 12 months. You can find out more about foods to avoid at certain ages in our article on introducing solids.