Banana and Sultana Bread
Well, I did say we had been given some bananas, and they do ripen so quickly, so I was happy to try another inspired recipe. This time, I thought I would try to make it sound a little healthier by making a type of bread, which really is just a cake!
What You Need:
- 2 cups self raising flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 cup of sultanas
- 2 eggs lightly beaten
- 1 cup milk
- 1 1/2 cup mashed banana
- pinch salt
What You Need To Do:
Preheat the oven to 180 degrees and line the base of a loaf pan about 23×15 cm
Start by sifting the flour with the baking powder, salt and cinnamon then stir in the sugar and the sultanas. You could use dates or raisins if you don’t like sultanas. You could leave them out altogether or add crushed walnuts for a change. Thats what I like about this recipe, it’s a really pantry friendly!
Combine the milk, beaten eggs and the mashed banana and whisk until well combined. Use a metal spoon and stir the wet mixture into the dry ingredients and stir until well combined. Pour the batter into the pan and place some sliced banana along the top for a nice effect!
Cook for about 40-45 minutes or until a skewer comes out clean. Allow it to cool in the pan for about 10 minutes and then turn out onto a wire rack.
It is delicious warm, and is so moist that it doesn’t need any butter or anything! It is quite a dense cake, and because there is no fat in the recipe, it might not keep as long as other breads so you could keep it in the fridge ( if it lasts that long!) You could also toast it under the grill and have it for breaky with a nice cup of tea!