Banana bread recipe for breastfeeding mums!

Posted on February 09, 2017 by Charlotte Sparks

Breastfeeding requires cake Banana BreadBreastfeeding requires calories!

All breastfeeding mums know that nursing baby uses up a lot of calories. There's a time for cutting back on the sweet treats but when you need cake, you need cake! 

Banana bread / cake is somewhat renowned for being stodgy but I assure you, this recipe makes a lovely light banana cake. 

It's an heirloom recipe which I've adapted - handed down to me through the family. It's one of those where you throw it all in the mixer, give it a blitz and voila! Let me know how you find it. 

Baya's Banana Yoghurt Cake / Banana Bread

1 Pot of Yoghurt approx 175g -200g (any flavour you like or plain)
1 Pot of Sunflower Oil
1 1/2 Pots of Caster Sugar
3 Pots of Self Raising Flour
3 Large Eggs
1 Teaspoon of Baking Powder
3 - 4 Mashed Ripe Bananas (leave out if you're just making a yoghurt cake)

1 Teaspoon of Icing Sugar for dusting
Optional Extras : handful of chocolate chips, nuts or Chia seeds*

*Chia seeds offer a good source of omega 3 fatty acids, protein, calcium, fiber and anti-oxidants for healthy brain and eye development in babies during pregnancy and allegedly helps with increasing milk supply in nursing mums (however avoid if you have allergies to sesame seed or mustard seed, if you're not sure, seek professional advice from your GP). Read more http://www.chiaseedszone.com/you-and-your-baby-are-chia-seeds-safe-for-nursing-mothers/

Method

The beauty of this recipe is that it requires no weighing! You simply choose a normal pot of yoghurt or decant approximately 200g of yoghurt into a cup/tub then use the pot for measuring out everything else (I used a Yeo Valley Strawberry Yoghurt decanted into a handy yoghurt pot sized tub I had)

Preheat the oven to 180' C

Pre grease and line the bottom of a 9 1/2 inch Round Baking Tin with Greaseproof Paper

Throw all the ingredients in a mixing bowl/mixer

Mix together briefly until smooth

Add any Optional Extras and stir in

Pour mixure into pan

Pop in the middle of the oven for 30-40 mins until golden and the screwer comes out clean. 

Leave to cool for 20 mins or so before removing from the tin and placing on a cooling rack until cold

Dust with icing sugar

 

As you can see from the image, it's not over moist or stodgy at all! Just the way I prefer my banana bread - more cake like! 

Enjoy!

 

 

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