Saucepan Kids

Thu, 18 February 2016

The kids are off on mid-term this week and with the weather still miserable, what better way to keep them entertained than an afternoon of baking in the kitchen? Debbie Woodward of the Saucepan Kids joined the Ireland AM team this morning along with her children Anna and Ellen who baked a delicious sugar-free banana bread. INGREDIENTS 

80ml extra-virgin olive oil
1 tbsp honey
2 eggs
2 large bananas (mashed)
60ml milk 
1 teaspoon baking soda
½ tsp salt
½ tsp ground cinnamon
1 tsp vanilla extract
200g wholemeal flour or wholemeal spelt flour

Optional extras - handful of either chopped walnuts, sultanas, pecan nuts, chopped dates or chocolate chips etc.

METHOD:
1. Preheat oven to 165C fan/325F/gas mark 4.
2. Grease and line a 2lb loaf tin.
3. Whisk together in a large bowl the oil, honey, eggs, bananas and milk. Don't worry if there are some lumps. 
4.Mix in the vanilla essence, cinnamon, salt and bicarbonate of soda and whisk.
5. Using a big spoon, gently fold in the flour and optional extras.
6. Pour the mixture into the lined loaf tin. 
7. Bake in the oven for 50-55 minutes or until a skewer comes out clean. 
8. Leave the banana bread to cool in the tin for 5 minutes before transferring it onto a wire rack to cool.

Notes
You can make banana bread muffins out of this mixture, just cut the cooking time in half.
This banana bread keeps for a few days in an air tight container and it also freezes really well. In fact, if you slice it before you freeze it, you can defrost individual slices or toast them.

Watch the full video below;