Polenta Banana Bread with Molasses – Gluten-free and Dairy-free
The beauty of this recipe is that it’s not really a recipe. I mean, you can take these ingredients in their quantities and pretty much just let your child do what they will, decide what order it’s all going to go in – that kind of thing. It did remind me that I need to get a child-sized masher. Talitha had a good go with the bananas but I needed to finish the job. She’s also still working at cracking eggs but we have a do-it-together system at the moment, which just about gets them in.
I opted to include black strap molasses as it’s one of the things I credit with getting my iron levels back up. It really is wondrous stuff. Actually, speaking of wondrous stuff, my cousin-in-law shared this post on the benefits of bananas the other day. Said cousin-in-law has just started a blog about giving up sugar, Death of a Sugar Monster. It’s worth a look if you’re sugar-free curious.
So! On to the recipe…
What you need:
4 large seriously overripe bananas
8oz olive oil
4 medium eggs
2 tbsp honey
4 tbsp black strap molasses
1.5 tsp baking powder
1 pinch sea salt
50g chopped pecans
50g chopped pitted dates
What you do:
1. Preheat the oven to 180C
2. Go for your life. Mix it all together however you like. If it really makes you feel better, you can do wet, dry then nuts and fruit but it’s honestly fine if you don’t. For ideas on how to encourage independence in the kitchen, check out How We Montessori’s In The Kitchen post.
3. Pour it into a bread tin greased with dairy-free spread. Stick it in the oven for 45 mins or until a toothpick in the middle comes out clean.
4. Eat on its own or with your butter alternative. Magic. And it tastes good for you.