Rosie’s Banana Bread Recipe

If you're looking for the perfect treat for your little ones, try this delicious and simple banana bread!

Recipe by Rosie Ramsden, food stylist, cookery writer and mummy of two.

Freeze any browning bananas in their skins and defrost to make this. I always find about 6 lurking in my freezer as I forget I put them in there… If you can’t find Kamut, this recipe also works really well just using plain flour.

Makes 2 x 1 lb loaves

Ingredients:

- 150ml sunflower oil, plus extra for greasing

- 5 very ripe bananas

- 150g light brown sugar

- 1 tsp vanilla extract

- 2 medium free range eggs

- 90ml thick live natural yogurt

- 150g kamut (khorasan) flour

- 70g plain flour

- 1 tsp baking powder

- 1 tsp bicarbonate of soda

- 1/4 tsp sea salt flakes, crushed between fingertips

- 2 tbsp demerara sugar

Method:

- Heat the oven to 180C/fan160C/gas 4.

- Grease 2 x 1 lb loaf tins and line with a long strip of parchment paper that comes over the sides of the tin.

- Mash all but half of one of the bananas as well as possible but don’t worry too much about lumps.

- Beat the wet ingredients together and then stir in the mashed bananas.

- Whisk the dry ingredients together and fold them carefully into the wet mixture until combined but not overworked.

- Pour into the tin, gently level the batter and top with the banana half.

- Sprinkle with the demerara and bake for 40 minutes, or until a skewer comes out clean when inserted into the cake.

- Cool in the tin for 15 minutes then lift out by the parchment onto a cooling rack. Serve and enjoy!