We love this banana bread! In fact, we bake it twice a week and use it for any meal (except for dinner..). It is gluten, dairy, sugar and nut free and even better, it has no preservatives and uses healthy coconut flour and tahini. The best thing that I would pick about this recipe, is that it is perfect for little ones to help in the preparation.
Being a Speech Pathologist, I will always take an opportunity to throw some language out there. Here are some of the language-learning opportunities:
- counting out 8 dates (and the other child can count them as they place them in the bowl)
- talking about cup or spoon measures – ‘one over two means half a cup’ or ‘see TBL means tablespoon‘
- elicit the cooking actions by asking ‘what do we do with this one?’. You might expect terms such as scoop, measure, peel, grind, pour.
- and the fun one… make sure you put the bicarb soda in first, then put the lemon juice (or we substitute a good dash of Apple Cider Vinegar when organic lemons aren’t in season) in – ‘FIZZ, BUBBLE….It’s a science experiment!!!’
And here is the link to the recipe Wholefood Simply Banana Bread. We substitute cinnamon for carob, for a change and also use Apple Cider Vinegar (with ‘mother’ – healthier) instead of lemon juice when organic lemons are out of season.
And then!!! We add a banana and some almond milk to the leftover batter in our Thermomix and blend for a banana bread shake!
Let me know what you think! ps – we use the 5 egg recipe (one of the reasons we have now got chooks!).