This banana bread is actually a cake, but let’s call it a bread OK? That sounds so much healthier. It’s perfect for school lunchboxes, being light and fluffy and fresh and delicious! I make another banana bread (actually bread) that is dense with wholemeal flour and pecans and walnuts, but nuts are just not safe for school, and although I prefer wholemeal, my little ones do not.
Banana Bread for School Lunchboxes
- Half a cup of butter
- 1 cup of sugar (white or raw, your choice)
- 2 eggs
- 4 large soft bananas – keep them in your freezer and defrost in the microwave when you need them.
- 2 Tablespoons of plain yogurt.
- 2 cups of plain flour
- Half a teaspoon of bicarb
- 1 and a half teaspoons of baking powder
- 1 tablespoon of cinnamon.
- Cream the butter and sugar in a food processor until smooth.
- Add in the eggs, 2 of the bananas (chop them a bit first) and the yogurt. Mix until smooth.
- Separately, combine the remaining ingredients (except those 2 bananas) and whisk to combine.
- Mix the wet ingredients into the dry until combined, using a spoon – do not over mix. Pour into a 20 x 40 ish oven proof dish that has been lined with baking paper. You are aiming for a shallow, rectangle
- Take the leftover 2 bananas and slice them thinly length ways, then place them on top of the banana bread.
- Bake in a medium oven for about 1 hour. Cool before slicing.
Feel free to use SR flour instead of the plain, but make sure you still add the bicarb and baking powder combo to activate the yogurt, this is what makes it super fluffy. I like to slice this into 6-8 cm squares so the kids get a decent wodge of banana bread in their lunch box. It keeps in an air tight container in the pantry for about 5 days.
If you need to test a piece while it’s still warm, I can recommend having it in a bowl with some cold custard.