fair trade banana bread

This fair trade banana bread is such a good recipe to use up those ripe bananas. If you have a few bananas, make a double batch and give a loaf as a gift. Banana bread is so good on its own, or try it toasted served with vanilla ricotta or mascarpone and a fruit compote, or toasted with Nutella!   
 

Time: 10 minutes preparation | 1 hour baking 
Serves: Makes one 11.5cm x 7.5cm loaf 
Give: This recipe makes a great homemade gift 
 
125g (6 tablespoons / 4.5oz) butter, softened 
¾ cup fair trade sugar 
2 free range eggs 
3 large, ripe, fair trade bananas (2 cups when mashed) 
1 teaspoon vanilla extract or vanilla paste 
1⅔ cups flour  
1 teaspoon baking soda 
 
Preheat oven to 180°C (350°F). Lightly grease a 11.5cm (4.5") x 7.5cm (3") loaf pan and line with baking paper. I overlap the paper over the two widest sides so that it acts as a handle to lift the loaf out when done.  
 
Cream the butter and sugar together in a large bowl. Add the eggs, mashed bananas and vanilla extract, and stir well to combine. Sieve over the flour and baking soda, and gently fold into the wet mix, being careful not to overwork the batter. Pour the batter into the prepared loaf tin.  
 
Bake in the centre of the preheated oven for 1 hour, rotating once. When a skewer is inserted into the centre of the loaf and comes out clean it is ready. Cool in the tin for 10 minutes before removing and continuing to cool on a wire rack.  
 
To package, I wrap the loaf in greaseproof paper, tie with string, and finish with a handwritten swing tag.  

 

 

healthy (ish) banana bread

Time: 10 minutes preparation | 1-hour baking 
Serves: Makes one 11.5cm x 7.5cm loaf 
Give: This recipe makes a great homemade gift 
 
2 large, ripe, fair trade bananas

1/3 cup melted coconut oil  
1/2 cup runny honey or maple syrup
2 large free-range eggs 
1 teaspoon vanilla extract or vanilla paste 
1/4 cup milk of your choice 
1 teaspoon baking soda 
1 3/4 cups wholemeal flour 

1 teaspoon cinnamon 
1/2 teaspoon mixed spice 
Seeds to top, I used sesame, sunflower and hemp

Preheat oven to 170°C. Lightly grease a 11.5cm (4.5") x 7.5cm (3") loaf pan and line with baking paper. I overlap the paper over the two widest sides so that it acts as a handle to lift the loaf out when done.  
 
In a large bowl, mash the bananas then add in the melted coconut oil, honey, eggs and vanilla. Stir the milk and baking soda together to dissolve and add it to
 the wet ingredients and mix well to combine. Add in the wholemeal flour, cinnamon and mixed spice and gently fold into the wet mix, being careful not to overwork the batter. Pour the batter into the prepared loaf tin and then sprinkle with seeds. 

 
Bake in the centre of the preheated oven for 50mins - 1 hour, rotating once. When a skewer is inserted into the centre of the loaf and comes out clean it is ready. Cool in the tin for 10 minutes before removing and continuing to cool on a wire rack.  
 


 

 

Screen Shot 2019-05-11 at 10.14.03 AM.pn
Food columnist for         Kinfolk Magazine               Featured in                   Featured on Berlin               Featured in                     Featured in                     Featured on  
 Capital Magazine           gatherings host           Homestyle Magazine            based blog, Ignant            Urbis Magazine                 Dish Magazine                    The New