Banana bread

Serves 12

  • olive oil

  • 250 g self-raising flour, plus extra for dusting

  • 3 ripe bananas

  • 2 tablespoons fresh apple juice

  • 125 g unsalted butter

  • 2 large free-range eggs

  • ½ teaspoon ground cinnamon

  • 2 tablespoons runny honey

  • Optional:

  • 50 g pecans





1. Preheat the oven to 180ºC/350ºF/gas 4.



2. Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil.



3. Dust the sides of the tin lightly with flour, then tap to get rid of any excess.



4. Peel and add the bananas to a mixing bowl.



5. Using a fork, mash the bananas so you've got a mixture of smooth and chunky, then put aside.



6. Add the apple juice and stir to combine.



7. In a separate bowl, beat the butter with a wooden spoon until creamy.



8. Crack in the eggs one at a time, beating each one in well before adding the next.



9. Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.



10. Roughly chop the pecans on a chopping board, if using, then fold through the mixture.



11. Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.



12. To check if it's done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf's cooked; if it's slightly sticky it needs a bit longer.



13. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.



14. Transfer to a nice plate, cut into slices, then serve.

Nutritional Information

Banana bread

A gorgeous afternoon tea treat

0 foodies cooked this
This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven.
Serves 12
1h 15m (plus cooling)
Not too tricky
Print this recipe
Method



1. Preheat the oven to 180ºC/350ºF/gas 4.

2. Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil.

3. Dust the sides of the tin lightly with flour, then tap to get rid of any excess.

4. Peel and add the bananas to a mixing bowl.

5. Using a fork, mash the bananas so you've got a mixture of smooth and chunky, then put aside.

6. Add the apple juice and stir to combine.

7. In a separate bowl, beat the butter with a wooden spoon until creamy.

8. Crack in the eggs one at a time, beating each one in well before adding the next.

9. Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.

10. Roughly chop the pecans on a chopping board, if using, then fold through the mixture.

11. Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.

12. To check if it's done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf's cooked; if it's slightly sticky it needs a bit longer.

13. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.

14. Transfer to a nice plate, cut into slices, then serve.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Tip

This works best with super-ripe bananas, so use up any that you’ve got at home.
Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 207
  • Carbs 24.2g
  • Sugar 9.5g
  • Fat 10.3g
  • Saturates 5.8g
  • Protein 3.7g
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • olive oil

  • 250 g self-raising flour, plus extra for dusting

  • 3 ripe bananas

  • 2 tablespoons fresh apple juice

  • 125 g unsalted butter

  • 2 large free-range eggs

  • ½ teaspoon ground cinnamon

  • 2 tablespoons runny honey

  • Optional:

  • 50 g pecans