Paraoa Panana – Banana Bread

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It is Infant Massage time again and that means bringing out the old favourites as well as a few new recipes to keep those parents nourished.  I love teaching the classes and seeing all the little ones soaking up good massage vibes as well as the parents enjoying my baking. It is definitely one of the best bits of my job ……. and as for themselves as they always get the left overs, so they think it is the best bit of my job too!

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Infant Massage in action last year

Last week was the first session and I decided to go for good old Banana Bread (Paraoa Panana in Māori).  This recipe is a repeat however it really is so easy and so yummy that it is worth bringing it to the foreground again 🙂  I found this particular little treasure in a free magazine from a local health shop a few years back and since our bus-hold (thinking this is our version of house-hold) love banana bread it has been a very well used recipe.

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A few pieces left over for themselves

It comes from a book by Daisy Dagg and Amber Vito called Kai for Kids eBook and while the original recipe had half honey and half maple syrup in it we have just replaced the honey with all Maple Syrup without much change to the flavour.  I’m sharing the gluten version this time however we have used GF flour with success in the past (see post from Feb last year) …. in fact the only reason I’m not baking it for the class with Gluten Free Flour is so that I won’t scoff all the left overs this time!! 😉

Paraoa Panana (or Vegan Banana Bread)

1 Cup Wholemeal flour

3/4 Cup self raising flour (or regular white then add 1 tsp baking powder to the recipe)

1/3 C melted coconut oil

1/2 C pure maple syrup

4 mashed bananas (large)

1/2 C shredded / desiccated coconut

2 Tb chia seeds

1/2 C rice milk (or other milk alternative)

1 tsp baking soda

1 tsp vanilla essence

1/2 tsp cinnamon

  • Melt coconut oil in a pot and stir in the maple syrup, rice milk, vanilla essence and mashed banana
  • Add in the chia seeds and stir well
  • Add in all the other dry ingredients and mix until blended well
  • Pour into a baking paper lined tin and bake at 180 Celsius for around 35-40 mins or until a cake-tester (skewer) comes out clean.
  • Cool and Enjoy 🙂

Hope this finds you surrounded by those who love and believe in you, enjoying the present moment and nibbling on something nice.

Arohanui

Y

www.becominghealthy.co.nz

Big Bird’s Banana Bread

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Tonight’s recipe is courtesy of my son and his Sesame Street book. 🙂  I have to confess that life has been very busy this past week and so there has been very little time for anything but the basics let alone baking.  So that equals no photos this week sorry.

This is an easy recipe which he loves to make himself (after a few times with help) and the bonus is that it has no refined sugar in it and is also egg free for those times when our hens aren’t willing.  It is a good one for wee hands to make themselves or a quick one to whip up when the need arises.  Thanks Big Bird 🙂

Big Bird’s Banana Bread

3 peeled ripe bananas

1/4 – 1/2 C honey (depends how sweet you like it and how ripe your bananas are)

1/4 C melted butter

1/2 tsp baking soda

1.5 C whole wheat flour

  • Melt butter in a small pot
  • Mash bananas and mix with the melted butter
  • Add baking soda, flour and honey
  • Mix well until fully blended
  • Pour into a lined cake tin
  • Bake for 1 hour  (or until the skewer comes out clean) at 180 degrees Celsius
  • Cool and enjoy

Hope this finds you all happy, healthy and enjoying life.

Arohanui

Y

www.becominghealthy.co.nz