• B R E A K F A S T • 🍓 🍌
– strawberry and banana loaf cakes.
A fruit infused banana bread. Delicious, moist and sweetened only with the fruit. Perfect for babies, toddlers and big kids. Great for adding to lunch boxes.
*Suitable for freezing, store in the fridge for up to 3 days*
2 medium eggs, whisked
½ cup coconut oil (125ml), melted and cooled slightly
100g fruit purée (I used strawberry and apple)
1 cup (250ml) Greek yoghurt
2 bananas, mashed
1 teaspoon vanilla bean paste or extract
2 cups (250g) wholemeal spelt flour (or plain flour)
2 teaspoons baking powder
125g strawberries, diced
Preheat the oven to 180°C and grease or line a loaf tin or mini loaf tray with baking paper
In a large bowl, whisk together the eggs, coconut oil, fruit purée, yoghurt, bananas and vanilla
Sift the flour and baking powder into the mixture – whisk again to combine
Gentle fold the diced strawberries through the mixture, until evenly distributed – pour into the loaf tin
Bake your loaf in the oven for 50 minutes or in a mini loaf tray for 25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through.
Serve once cooled.