Cooking and baking is all about interpretation. It’s always a privilege to try out someone else’s family recipes, particularly this tasty, simple banana bread that has been in Vitamin Daily Editor Sarah Bancroft’s family for four generations. I’ve taken her deluxe, super simple recipe and added a few WeeMunch touches to make it a little more holistic and to minimize those sugary highs and lows that our little’s ones get when they eat too much refined, white sugar and flour. I’ve also added Lisa-Marie’s cream cheese icing. My take on it requires half the maple sugar and a touch more cream cheese. That’s the great part about baking…learning about other people’s trade secrets, and, over time, making them your own.
I recently served this at my son Ilan's second birthday. And, while these banana bread cupcakes looked a little like those vegan, sugar and gluten free hockey pucks (Babycakes NYC Cupcakes) I served at his first birthday...our famillies were pleasantly surprised by the soft and delicious flavours of this year's creation. Try them.
Banana Bread
2 large eggs
1 cup of panela sugar (Read Truth about Sugar here)
½ cup of oil (unrefined preferred)
2 ripe bananas
1¼ cup spelt flour
1 tsp baking soda
Preheat the oven to 315 degrees F. Combine eggs, oil and sugar. Add mashed banana and nuts. Sift in flour and baking soda, stirring just until blended. Bake in well-greased loaf pan for about an hour. Sarah Bancroft’s Original Post
Cream Cheese Icing
200 grams organic cream cheese2 tbsp organic butter or ½ cup organic whipping cream, whipped.½ tsp. vanillaAdd 1/2 cup sifted maple sugar and ½ maple syrup
Beat for 3 to 5 minutes. Then refrigerate for a few hours. Spread on your banana bread right before serving. Enjoy.
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