Our special cooking with kids recipe will show you exactly how to make this banana bread with your children, with special steps for you and for them. We all want our children to eat their five-a-day, but realistically we know that fussiness stops them all too often. Whether texture, taste of smell, there’s always something that stands in their way, but this recipe is sure to convince them of the simple pleasures of cake but with the added extra of nutritious banana. Make sure they’re super ripe, the blacker the skin, the better. If anyone doesn’t like nuts or has allergies, simply swap for chopped dried apricots for extra sweet chewiness.
- 100g softened butter, plus a little extra for greasing
- 140g caster sugar
- 1 beaten egg
- 225g plain flour
- 2 tsp baking powder
- 4 bananas
- 85g walnuts, roughly chopped
- 50ml milk
Mum or Dad: Heat oven to 180°C/350°F/Gas Mark 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, and grease again.
Mum or Dad and child together: Weigh all of the ingredients ready.
Child: In a large bowl, mix together the butter, sugar and egg with a wooden spoon, then slowly mix in the flour and baking powder. Peel and mash the bananas up with a fork and mix everything together, adding the nuts, too.
Mum or Dad: Pour your mixture into the tin and bake for 1 hour, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin.
Once cool, you can freeze the cooked loaf for up to a month.