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Wholemeal Banana Loaf

Thursday 16 May 2013
I baked this loaf at the same time as the previous Wholemeal Banana and Sultana Loaf to make best use of having the oven on for over an hour.  When I baked this loaf again tonight I added some frozen berries for extra flavour and fruit content.  Perhaps I'll try adding some diced apple or pear next time if there are a couple lurking in the fruit bowl.        

240g wholemeal self-raising flour
1 tsp ground mixed spice
1 tsp cinnamon
150g light soft brown sugar
2 large or 3 small over-ripe bananas, mashed 
2 free range eggs, lightly beaten
85ml oil
60ml milk

Preheat your oven to 180C/160C Fan.  Grease and line a loaf tin, the base of mine measures 10cm x 22cm and is about 7cm deep.

Put the flour, mixed spice and sugar into a bowl.  Stir to combine.  Put the mashed banana, eggs, oil and milk into a large jug and make sure they are thoroughly combined.  Add the wet ingredients to the dry, gently mixing until combined.

Spoon the mixture into your prepared loaf tin.  Smooth the surface.  Bake for 1 hour or until a skewer inserted into the centre comes out clean.  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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