Posted on August 12 2017
Real Food for Babies and Toddlers by Vanessa Clarkson
Who doesn't love Banana Bread? This recipe is both healthy and delicious!
Local mother of two Vanessa Clarkson, registered dietitian, has released her new book Real Food for Babies and Toddlers ($35), it is pack full of information on child weaning and beyond. Available in store and online.
Banana and coconut bread with raspberries
Makes: 1 loaf
Preparation time: 15 minutes
Cooking time: 50–60 minutes
Dietary Info: Nut-free vegetarian
100 g (3½ oz/²⁄³ cup) unbleached white spelt flour
70 g (2½ oz/½ cup) wholemeal
(whole-grain) spelt flour
90 g (3¼ oz/1 cup) unsweetened desiccated (finely shredded) coconut
1 teaspoon unsweetened vanilla bean powder (ground vanilla; see page 237)
1 teaspoon aluminium-free baking powder (see page 236)
½ teaspoon bicarbonate of soda (baking soda)
200 g (7 oz/3/4 cup) plain yoghurt
60 ml (2 fl oz/¼ cup) mild olive oil
60 ml (2 fl oz/¼ cup) milk
2 tablespoons maple syrup
250 g (9 oz) peeled ripe bananas (about 2 or 3), roughly chopped
90 g (3¼ oz/3/4 cup) fresh or frozen raspberries
20 g (3/4 oz/¼ cup) unsweetened shredded coconut
Preheat the oven to 180°C (350°F). Line a deep 19 x 9 cm (7½ x 3½ inch) loaf (bar) tin with baking paper. Put the flours, desiccated coconut, vanilla bean powder, baking powder and bicarbonate of soda in a large bowl. Use a whisk to stir them together well. In a separate bowl, beat together the yoghurt, olive oil, milk, eggs and maple syrup until smooth, then pour into the dry ingredients. Mix until all the ingredients are incorporated and no flour is visible, then fold in the bananas and raspberries. Spoon the batter into the prepared baking tin, sprinkle over the shredded coconut and gently pat this down and level the mixture with the back of a spoon. Cover with a layer of baking paper to prevent the coconut from burning, and bake for 50 minutes, or until a skewer inserted into the centre comes out clean (you will need about an hour’s cooking time if using frozen raspberries). Allow to cool in the tin for 10 minutes, then transfer to a wire rack until cool enough to serve. For little ones: Cut the bread into fingers for easier gripping.