This banana bread is dairy free, soy free, oil free and sugar free plus it has two of your five a day in it so it can’t get much healthier. It’s also incredibly delicious!
Using ripe bananas and raisins in this banana bread means you don’t miss the sugar and the traditional butter is replaced with an avocado! By adding lots of eggs and using brown flour, together with the healthy fats from the avocado, this keeps you full for ages and makes it a healthy snack or a great breakfast.
In his early weaning days Little Goat loved avocado. It’s such a brilliant food for babies as it is packed with monounsaturated fatty acid (the good fats) and is a good source of Vitamin K among many others (Vitamin K can be difficult to include in a young child’s diet as it’s predominantly found in leafy vegetables and is rich in foods like liver - I’ll be dedicating a post to Vitamin K soon as it’s something you need to think about when on a dairy free diet). It’s also brilliant for baby led weaning because it’s soft to chew and possible to hold (albeit a bit slippery!).
Unfortunately Little Goat won’t even tolerate an avo on his plate anymore. I don’t know if it’s the flavour, the texture or the colour but I’ve had to invent other ways to get this amazing food into his diet (I still offer it in plain sight on a regular basis as I hope one day he’ll revert back to his avo-loving days!). He will happily eat more than a toddler’s portion of avo when it’s baked into this banana bread though (½ to 2 Tablespoons of avo is one of a young child’s 5-a-day).
I like to make this the day before and then toast it for breakfast. There’s something wonderful about going to bed at night knowing you’ve got a really nourishing breakfast that everyone is going to love all prepared and all you have to do is toast it and put some butter (or dairy free spread in our case) on it.
Easy Banana and Avo Bread
Makes: 1 loaf
Prep time: 5 minutes
Cooking time: 1 hour
1 large ripe avocado
3 ripe bananas (the blacker the better!)
1 teaspoon cinnamon (optional)
2 cups self raising brown flour (or plain flour with 3 teaspoons of baking powder)
¾ cup raisins
Preheat the oven to 180 degrees C (360 F)
Put the avo, bananas and eggs in a blender and process until smooth (if you don’t have a blender you can just mash the avo and bananas and beat the eggs)
Mix the flour, raisins and cinnamon in a large bowl
Add the liquids to the flour mix and stir until just combined
Line a bread tin with non-stick parchment paper
Pour into the bread-tin and put in the oven
After 50 minutes check if a skewer comes out of the middle of the loaf clean - if so, take it out, if not, return to the oven for another 15-20 minutes (if the top is starting to go too brown you can cover it with a bit of tinfoil)
This is even better toasted, so make it in advance and slice and toast as needed. I keep it in the fridge and it lasts for a good few days (but it will be eaten before then!)