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.

Recipe for Polenta Banana Bread

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.

Molasses polenta banana bread

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
250g polenta
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.

Gluten free dairy free banana bread


15 Comments

  1. February 7, 2014 / 3:32 pm

    mmm this sounds fantastic. I’ve been having a really weird time with baking lately. I tried twice to make a vegan bananas loaf last month with no success. So I’m hoping that now we are back eating eggs my baking with improve, I’ll defo give this a go! x
    Fritha recently posted..G and Teatime with Living Social

    • February 7, 2014 / 3:40 pm

      I need to experiment more with going egg-free, really. I’m often out of eggs!

  2. February 7, 2014 / 5:27 pm

    F loves any type of banana cake/bread/muffin you name it and loves getting messy in the kitchen! So this will be on our to do list for next week activities. The sounds ideal as normally I get a bit control freaky at following a recipe 🙂 x
    Lori recently posted..READY FOR THE WEEKEND

  3. February 7, 2014 / 6:54 pm

    Oo this looks lovely! We’ve been on a dairy free and gluten free diet and have been missing cake! I will definitely be giving this a go!
    abigail oliver recently posted..sandcastles on the moon

  4. February 8, 2014 / 12:28 am

    Oooh this looks so good – I have been looking for a dairy free polenta recipe for a while, especially since I have a full bag of polenta in my cupboard screaming to be used so may give this a go as it looks really tasty 🙂

    Laura x
    Laura recently posted..Looking for the Perfect Valentines Gift

  5. Becky Cook
    February 12, 2014 / 5:37 pm

    This looks amazing! I shall try this!

  6. Laura Connealy
    February 20, 2017 / 5:14 pm

    Have you tried cooking the cornmeal as polenta and then adding the other ingredients and eggs and baking it? I love doing it this way because then the cornmeal is soft and silky, especially if I use coconut milk as the “water” the cornmeal cooks in.

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