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We love a baking competition here at BeeZee Bodies, so of COURSE we’re getting involved with Brighton & Hove’s VIRTUAL Fair Trade Baking Contest. 

Dan has lovingly baked a fairtrade banana bread, using fairtrade bananas, buckwheat flour and maple syrup. Dan says:

‘When we use Fairtrade products not only can we be confident that we are buying the best quality raw ingredients for our bodies but also that they are coming to us from a farmer, worker and community who are benefiting from the improved trade deals that come with all Fairtrade products. These products help improve working conditions in many developing countries and we should do our very best to continue to support them!’

If you’d like to take part in the contest and see if you can beat Dan’s bake, you have until 5th March to enter!

Ingredients
  • 3 large Fairtrade bananas 
  • 90ml almond milk 
  • 3 tbsp maple syrup 
  • 240g buckwheat flour 
  • ½ tbsp baking powder 
  • ¾ tsp bicarbonate of soda 
  • 1 tsp ground cinnamon 
  • ½ tsp salt 
  • 20g pumpkin seeds 
Method
  • Preheat oven to 150C fan/170C 
  • Mash the bananas well before mixing with the almond milk and maple syrup in a large bowl 
  • In a separate bowl combine the dry ingredients – flour, baking powder, bicarbonate of soda, cinnamon and salt. Then mix the wet and dry ingredients together 
  • Line a brownie type tray (28cm x 18cm x 4cm) with parchment paper 
  • Pour the mixture onto the tray and using a spoon smooth out 
  • Sprinkle the pumpkin seeds over the top and bake in the oven for 50 minutes, until a knife inserted in the centre of the bread comes out clean 
  • Remove from the oven leave to cool on a wire rack before slicing 
Nutritional Information

Energy: 127kcal
Fat: 1.3g
Saturated fat: 0.2g
Carbohydrate: 26.7g
Sugars: 7.5g
Fibre: 1.1g
Protein: 2.9g
Salt: 0.5g