Fair trade banana, carrot & zucchini loaf
As school holidays start to wind up, I’m reflecting on how quickly the time has gone. It’s easy to wish the days away when life with little ones gets overwhelming (ENDLESS snacks, laundry and squabbles) but it’s also so sweet to live with less of a routine. I love watching the girls happily potter around as we hang out at home and in the garden. They are at such a gorgeous age (1 and 6 years old) and I’m aware of cherishing it all.
The morning rush of the school year is definitely not something Im looking forward to.
In the nonstop quest to find new / healthy / easy snacks for my hungry girls I’ve found some real gems. I’ve been working with my friends at All Good Bananas to help parents with a bunch of new ideas. The first one I’m sharing is this lovely loaf.
It’s wonderful as a quick breakfast, as a lunchbox filler or for afternoon tea. Enjoy on it’s own or spread with your favourite topping. You can customise the sweetness according to your preference. An easy recipe that kids can help with!
I hope it goes without saying that this is an awesome recipe for big people too. I love it as a quick breakfast when I don’t have time or cant be bothered making something.
I hope you’re having a lovely summer! Kelly xo
Fair trade banana, carrot & zucchini loaf
1 very ripe All Good fair trade banana (spotty and brown is good!)
4 free-range eggs – lightly beaten
1 teaspoon vanilla essence
¼ cup sugar, (I like to use unrefined golden sugar)
(Can increase sugar to ½ cup if more sweetness is desired)
½ teaspoon ground cinnamon
1 large carrot – grated (squeeze tightly to remove liquid)
1 large zucchini - grated (squeeze very tightly to remove liquid)
2 cups almond meal
1 cup dessicated coconut
¾ teaspoon baking soda
1 teaspoon apple cider vinegar
Preheat oven to 170 degrees Celsius.
Mash the banana thoroughly and combine in a bowl with the eggs. Whisk in the vanilla essence, sugar and cinnamon.
Stir in the carrot and zucchini gently. Add the almond meal, coconut, baking soda and apple cider vinegar. Mix well.
Pour into a lined 23cm loaf tin.
Bake for approximately 60 minutes or until a skewer comes out clean with inserted. Allow to cool completely before serving.
Can be stored in an airtight container in the fridge for up to 4 days.
