Breakfast Dairy free Gluten free Pregnancy & Breastfeeding Super Quick Sweet

Banana zucchini bread

May 27, 2016

Oh how you realise that life has changed when your work colleagues are texting you from conference letting you know they shared the hotel gym with President Obama that day. Yeah well, I shared my hotel bed last night with Master Felix.

You know you’re sleep deprived when you leave the kitchen and head to the bedroom of your tiny apartment, and arrive wondering what you were doing there. Backtracking to the kitchen, you suddenly remember why you were headed to the bedroom and start the process again.

This has been happening to me quite frequently of late. It may have something to do with my little man turning 3 months and deciding to break his manageable rhythm of bed – 2am feed – up at 6am. Breaking it, that is, to include saying hello to mama and papa hourly through the night. Yes, 8pm – 9pm – 10pm… you get the drift. Now you understand why our marital bed is currently being shared with a squirming, sighing 6kg baby – in the interest of more rest for everyone in the household.

I read once that breastfed babies are not supposed to sleep through the night consistently before they are 12 months of age. It’s a primitive survival function – they are hardwired to be light sleepers and wake up and cry for help when they feel hungry, cold, anxious or unsafe. Brilliant – only 8 more months of sleep deprivation to endure.

Hence why, when you have a few moments of uninterrupted sanity you’d be wise to make a batch or two of this banana bread. I tend to make two loaves at the start of the week so then I have them on hand when I am too exhausted and busy with bubs to make myself a proper snack during the day. That way I know I am getting some nutrition and energy in and I often pack a slice or two in the nappy bag if I know I’m going to be out and about for a few hours.

 

2 cups almond meal

2 tspns baking powder

2 tspns ground cinnamon

¼ tspn salt

2 eggs

1/3 cup coconut oil

½ cup rapadura sugar

3 bananas

1 medium sized zucchini

Handful walnuts

 

Preheat fan forced oven to 180°C (fan).

Blend dry ingredients together in a mixing bowl.

Grate zucchini and squeeze out water using a cloth or pillowcase. Make sure you squeeze as much water out as you can with your hands – the drier the zucchini the better.

Using a blender, puree bananas and set aside.

Whisk the eggs until light and fluffy, add coconut oil and bananas. Then fold through the dry ingredients, adding the zucchini last. Now is the time to fold through a handful of walnuts if you desire.

Pour into a loaf tin and bake for 1 hour.

 

©2013-2016 Celery Meets Beetroot. All rights reserved.

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2 Comments

  • Reply Ariane June 5, 2016 at 11:26 am

    Just made 2 batches of this banana bread – one for myself and one for a breast feeding friend. Tastes beautiful! The only thing I had to adjust was that the cake was already very dark after 45min. My oven seems to be hotter. I took it out early and it turned out perfect. My friend and her family gave it 6 thumbs up 🙂

    • Reply celerymeetsbeetroot July 27, 2016 at 12:42 am

      Glad you enjoyed the banana bread Ariane – yes, good idea to check oven settings. We use a fan forced oven that is about 5 years old, medium range. Some ovens do seem to get hotter than others so we’re glad yours still turned out well 🙂

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