Les Petits Chefs make Jamie Oliver’s Figgy Banana Bread

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…

Kids chopping figs on eatlivetravelwrite.comThey peeled and grated apples:

Kids peeling apples on eatlivetravelwrite.com kids grating apples on eatlivetravelwrite.comThey mixed the wet ingredients in the food processor (I mean how simple is that – a practically one-bowl recipe!):

Kids cracking eggs on eatlivetravelwrite.com Kids making Jamie Oliver's figgy banana bread on eatlivetravelwrite.comAnd then we topped our muffin sized versions with seeds…

Topping Jamie Oliver's figgy banana bread with seeds on eatlivetravelwrite.comWhile 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 Oliver's figgy banana bread muffins with homemade butter on eatlivetravelwrite.comAren’t they gorgeous?

Figgy Banana Bread muffins from Everyday Super Food on eatlivetravelwrite.comJamie 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.

Jamie Oliver Everyday Super Food cover

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5 Responses to Les Petits Chefs make Jamie Oliver’s Figgy Banana Bread

  1. Janice February 3, 2016 at 09:41 #

    I find it so neat to bake using dried fruits as sweeteners, instead of white sugar. It’s a nice change and adds a lot of flavour too! So far, I’ve only tried dates as a sweetener via a couple recipes from Joanne Chang’s “Baking With Less Sugar”.
    Also, I love that you ground pumpkin/sunflower seeds to use in place of the almond meal. I’ve been debating about making cookies with ground coconut (ground from shredded coconut) and I’ve been wondering if it would work. So, at least now I know it might based on your muffins with sunflower and pumpkin 😉

  2. Dorota February 4, 2016 at 04:25 #

    Dried fruits are great as a sweetener. But be careful, often they have added sugar. Just need to read labels.

    • Mardi Michels February 4, 2016 at 20:13 #

      Thanks for the heads up. The dried figs we used did not contain added sugar.

  3. Paula February 7, 2016 at 14:20 #

    These look very good and nutritious. Great job by your Les Petits Chefs!

  4. Cakelaw February 7, 2016 at 21:45 #

    Individual ones – brilliant idea.

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