Banananana Bread

Spent some time with Girl No.1 this morning making some banana bread to take home with her. I’m a great fan of banana bread, as its a fairly frequent occurrence at ‘chez welikeplay’ to find some blackened ‘nanas in the depth of the fruit box. Not to self: check the organic box out on the day it arrives, do not resorting to in-box composting.

You will need
15 min messy time + 1 hour in the oven
3 or 4 squidgy bananas
a childs handful of diddy bits of apricot or sultanas or whatever is lurking in your cupboard
zest from a lemon if you’ve got it
100g butter
150g caster sugar
2 eggs
300g flour
bread tin

Time to impress the importance of hygiene, wash those sticky paws. Heat oven to 160C. Cream the butter and sugar, use clean kiddyhands to squish the banana into pulp. Add ‘nana to creamed butter, add zest and dried fruit. Mix in eggs. Sift and fold in flour. When floury lumps are gone, pour into greased bread tin. Do your oven safety drill and pop in for a shade under 1 hour. Eat whilst still warm with a glass of milk.

I’ve destruct tested this recipe, itself originally discovered in Hugh Fearnley-Whittingstall’s really rather excellent The River Cottage Family Cookbook. It’s been done with toddlers and older children, both when I’ve been focused with lab like measurements and when we’ve been more creative with things like grams; as recipes go its iron-clad and indestructible.

Enjoy.

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