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Thursday, 16 May 2013

Wholemeal Banana and Sultana Loaf

I'm always coming up with recipes to use up over-ripe fruit.  I had some over-ripe bananas to bake with and made this loaf for our after school snack yesterday. The mixture makes a very large loaf and the texture is half way between a cake and bread. It is delicious with a cuppa when slightly warm or lightly warmed/toasted the next day and spread with butter. My daughters and my friend who called in for an after school cuppa all declared it to be delicious. In fact they had a couple of slices just to make sure.  

480g wholemeal self-raising flour, sifted
110g brown sugar
300g sultanas or other finely chopped dried fruit
500ml buttermilk
2 free range eggs, lightly beaten
2 very ripe bananas, mashed
130ml oil

Preheat oven to 180C/160C Fan.  Grease and line a large 2lb/1kg loaf tin, mine measures 23cm x 11cm at the base.  Combine the flour, sugar and dried fruit in a large bowl.

Combine the buttermilk, eggs, mashed banana and oil in a large jug.  Pour into dry ingredients and mix until just combined.

Spread the batter into your prepared loaf tin and bake for 1 to 1¼ hours or until a skewer inserted into the centre comes out clean.  Cool the loaf in the tin 10 minutes before turning out onto a rack to cool completely.


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