Banana and Walnut Wholegrain Bread .. Healthy Lunchbox Filler
I love this banana bread recipe. It is so easy and a great way of getting rid of any excess bananas hanging around! I think a healthy banana bread makes a great lunchbox filler as it is packed with vitamins and minerals and with the addition of walnuts (or pecans) it has plenty of great fats and protein to keep energy going for longer. Time is short for lunchbreaks so having small portions of healthy, nutrient dense food at hand is key to ensuring you and your little ones stay fuelled up during the long, busy day.
Alva’s walnut banana bread
- 125 g all-purpose flour
- 150 g whole-wheat flour
- 1 1/2 tsp. baking powder
- 1 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground allspice
- Good handful and a half of walnuts (or pecan nuts)
- 3 overripe bananas, mashed (see notes)
- 2 large eggs
- 1 tsp. vanilla extract
- 120ml of olive oil
- 60mls milk (almond milk for dairy free recipe)
- 80g light brown sugar (optional)
Preheat your oven to 160 C and grease or line a loaf pan. Combine dry ingredients, stir well and set aside. In a large bowl mix all wet ingredients. Add dry ingredients and mix just until combined. Sprinkle a few walnuts on the bottom of the lined tin and then Pour in batter and bake for 50-60 minutes or until a wooden skewer inserted into the middle of cake comes out clean.
Let cool for 30 minutes then invert cake onto a plate.