13 Jan Fair Trade Choc and Banana Bread
Fair Trade Choc and Banana Bread
Real Food Rebels Cook-a-long
Servings: 12 slices
- 75 g coconut oil or butter (melted)
- 150 g honey or maple syrup
- 2 large free range eggs
- 2 large ripe bananas
- 60 ml milk (dairy or plant)
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 220 g whole wheat flour (or GF alternative)
- 150 g chopped dark chocolate or chocolate chips
- Preheat the oven to 170º fan / 190º / gas mark 5
- Grease and line a loaf tin or line a 12 hole cupcake tin with papers.
- Melt the coconut oil or butter and pour into a large bowl
- Peel the bananas and mash on a plate with a fork
- Add to the coconut oil/ butter the honey/maple syrup, eggs, mashed banana, milk and vanilla essence. Whisk together and set aside
- In another bowl weigh and sift the flour. Add the bicarb, salt and cinnamon and mix well.
- Chop the chocolate into small pieces using a sharp knife and add to the flour mixture.
- Pour the wet ingredients into the flour mixture and stir well until combined.
- Scrape the batter into the prepared tin or cupcake cases.
- Bake in the middle of the oven for 50-60 minutes (18-20) for cupcakes until a skewer inserted into the middle comes out clean.
- Leave to cool in the tin for 10 minutes before removing and leaving to cool completely before slicing. Should keep in a tin for 3 days (if it isn't all eaten before then)!
This is the second Real Food Rebels recipe I have created for the local primary school during the lockdown. This recipe was designed for the year 5 class who were studying Fair Trade and the commodities that is supports. Chocolate, bananas, honey and cinnamon can all be bought in the UK with a fair trade guarentee. This can be made independently by children aged 8 upwards with a little adult supervision or help for the hot bits. Getting children cooking and learning kitchen skills is a vital life skill - have a go with your children.re4r