We don’t often bake during cooking club simply because there is not much time in an hour for any baked good to get, well, baked 😉 When we do, we tend to make mini versions of everything for shorter baking time (and for fairness – so everyone gets the same amount!) and this week was no exception. I’ve been wanting to try Jamie’s Figgy Banana Bread ever since I got Everyday Super Food last year but put it on the back burner for the boys because it contains nuts.
As I was flipping through the book on the weekend, I decided I really wanted to show the boys how to make this – it contains no added sugar, it’s simply sweet from the addition of fruit (figs, bananas and apples) so it’s a perfect alternative to store-bought muffins as snacks. I figured instead of using ground almonds, I could use pumpkin and sunflower seeds ground up and top the bread with seeds as well instead of whole nuts. Turns out this worked perfectly. And it’s a super simple recipe to make.
The boys chopped figs…
While they were baking, I showed the boys how to make butter in a food processor using only whipping cream. It paired perfectly with the bread!
Jamie actually calls for baking this on a sheet of parchment paper, not in a baking pan, and we did this with the leftovers – it made a fairly flat “bread” but it’s good to know it works without any sort of tin. I’d make these again in muffin form simply for the convenience factor – what a great breakfast or snack (on the go). And no need for sugar (really, these are definitely sweet enough) AND it tastes great the next day too (warmed up a little). Another winning recipe from this fabulous book!
Get the recipe for Jamie’s Figgy Banana Bread on p 30 of Everyday Super Food.
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