To snack or not to snack? The perpetual dilemma for mothers of little people who need to get the balance right between keeping the batteries charged yet not ruining their little darlings appetite at the next sitting. This is my answer to the empty tummy problem post school. Not every day but perfect for that moment when extra reserves are needed for swimming or ballet or football! It’s not exactly fruit, but it does incorporate it, nor is it a sugar laced empty carb biscuit. It is of course banana bread. Made with no butter or sugar, instead it uses olive oil, maple syrup and malted grain flour, it virtually falls into the healthy category, actually I think it must do!
Malted Grain Banana Bread
Makes 1 loaf
- 3 ripe bananas
- 1/3 cup of olive oil
- 1/3 cup of maple syrup
- 1 organic egg
- 1 teaspoon of baking soda
- Pinch of salt
- 1 1/2 cups of malted grain bread flour (Waitrose Organic)
- 3 finely chopped medjool dates, and 1 large tablespoon of hemp seeds, for extra goodness!
- Set the oven to 175 and line a loaf tin with baking paper
- In a mixing bowl beat the bananas with the whisk, add in the oil, maple syrup, egg and salt. Stop the beaters and stir in the flour, till well incorporated
- Pour the batter into your loaf tin and bake for 50 minutes to 1 hour. This seems a long time and it may well look cooked on the outside but it takes a surprising time to cook all the way through. To check, put a skewer into the centre, if it comes out clean it is cooked and ready
- Cool on a wire rack
Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!