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Wednesday, 23 January 2013

Wholemeal Banana and Raisin Bread

I made this loaf today when I had some over-ripe bananas that needed using up and was in need of an afternoon tea treat.  In the end I gave the loaf to my friend who dropped off my 9yo after Art Club.  




Wholemeal Banana and Raisin Bread

300g wholemeal self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
110g light soft brown sugar
125g dried fruit, I used raisins
2 medium free range eggs
250ml milk
1 tsp vanilla extract
2 or 3 large ripe bananas, peeled and mashed

Preheat oven to 180C/160C Fan.

Line a loaf tin with non-stick baking paper or a non-stick liner.  Mine measures 12cm x 25cm.

In a large bowl combine the flour, bicarbonate of soda, mixed spice, sugar and raisins (or whatever dried fruit you are using).  Make a well in the centre.

Combine the eggs, milk, vanilla extract and mashed banana in a large jug then pour them into the dry ingredients.  Gently but thoroughly combine the wet and dry ingredients, take care not to over-mix or the loaf will be heavy and tough.

Pour the mixture into your prepared loaf tin and bake for 45 - 50 minutes, or until a skewer inserted in the centre comes out clean.  Whilst the loaf is still hot from the oven you can brush the top with warmed homey to glaze it if you wish.

Leave the loaf to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 



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