08/03/2026
COOKING WITH GIGI. Today we made Banana Bread, with the collection of frozen bananas, we gathered in the freezer, over time. A really easy, ‘melt and mix’ healthy recipe, we have refined and developed over the years.
We doubled the quantity here, making a tray of cupcakes for kindy lunchboxes, and a loaf tin, for slicing and toasting.
Banana Bread
2 cups GF self-raising flour
1 tsp ground cinnamon
2/3 cup, firmly packed coconut sugar
1/2 cup oat milk
2 eggs, lightly whisked
50g butter or oil, melted, cooled
5 overripe medium bananas
Preheat oven to 180°C. Line the base and sides with non-stick baking paper, allowing it to overhang.
Place 4 bananas in a bowl and mash them gently. Add milk, eggs, melted butter and sugar and stir until well combined.
Sift flours and cinnamon into the banana mixture and stir to combine. Spoon the mixture into the prepared pan and smooth the surface. Slice the remaining banana in half lengthways, to decorate the top of the loaf, then optional to sprinkle with flaked almonds.
(No nuts at kindy)
Bake loaf tin in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Muffin cooking time is reduced until golden in colour.
Remove from oven and set aside in the pan for 5
minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Makes 1 loaf
Notes & tips: This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label,
date and freeze for up to 1 month. Place in the fridge overnight to thaw.
📍 Banana Bread
🙆🏽♀️ Shylie
🎥
Melissa Don Port Mia Cucina
