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Easy bake banana bread and other snacks kids will want to eat

Easy bake banana bread and other snacks kids will want to eat

Have a go at whipping up a few snacks that save on time and money these school holidays, without compromising on taste. We’ve put together three easy snack recipes you can try out this week. 

One-bowl Banana Bread

With close to 3000 five-star ratings, this one-bowl banana bread is quick, easy, and delicious. As with most banana bread recipes, make sure you use over-ripe bananas with black spotted skins. A big thanks to www.simplyrecipes.com for this one! 


  • 2 to 3 medium very ripe bananas, peeled (about 1¼ to 1½  cups mashed)
  • 1/3 cup (76g) butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) plain flour


  1. Preheat the oven to 175°C, and butter a loaf pan (roughly 20cm x 10cm)
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the remaining ingredients including baking soda, salt, sugar, beaten egg, vanilla extract, and flour.
  4. Pour the batter into your prepared loaf pan.
  5. Bake for 55 to 65 minutes at 175°C, or until a toothpick or wooden skewer inserted into the centre comes out clean. (A few dry crumbs are okay; streaks of wet batter are not.)
  6. If the outside of the loaf is browned but the centre is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  7. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve (use a bread knife to cut smooth slices.) 

Storage tip
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it. 

Peanut Bliss Balls

Original recipe posted on www.kidspot.com.au

  • 1 cup almond meal
  • 3 tbs smooth peanut butter
  • 1 cup shredded coconut
  • 2 tbs rice syrup 

Mix all the ingredients together in a bowl and shape into balls. Roll the shaped balls in extra coconut and enjoy. It’s that simple!

Ham, cheese and zucchini muffins


  • 2 cups (300g) self raising flour see notes
  • 1 cup (80g) grated cheese
  • 2 medium (400g) zucchinis grated and excess liquid drained
  • 125 g chopped ham or bacon
  • ¾ cup (185g) buttermilk see notes
  • 2 eggs
  • ¼ cup (65g) vegetable oil
  • sea salt and pepper to season


  1. Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 180 degrees (160 degrees if using fan forced).
  2. Whisk together the buttermilk, oil and eggs in a bowl and set aside.
  3. Sift the self raising flour into a large bowl. Add the grated cheese, ham, grated zucchini, sea salt and pepper. Mix to combine.
  4. Pour the buttermilk mixture over the top of the flour mix and gently fold through.
  5. Divide the mixture equally between the muffin cases (filling to ⅔ full).
  6. Bake in the oven for approximately 15 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
  7. Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.