Moist and delicious, this classic banana bread combines juicy sultanas for a twist on the traditional.
Ingredients
- 2 cups (300g) self-raising flour
- 1 teaspoon bicarbonate of soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 cup (110g) caster sugar
- 3/4 cup (125g) sultanas
- 2 eggs, lightly beaten
- 1 cup (250ml) reduced fat milk
- 1 cup mashed banana (about 2 large ripe bananas)
Method
- Step 1Preheat oven to 180°C. Line the base and sides of a 23cm x 13cm loaf pan with non-stick baking paper.
- Step 2Sift flour, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and sultanas.
- Step 3Combine eggs, milk and bananas in a large jug. Whisk with a fork, until well combined. Using a large metal spoon, stir egg mixture into dry ingredients, until well combined.
- Step 4Pour mixture into prepared loaf pan. Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean.
- Step 5Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Slice and serve lightly buttered, or toasted.
Notes
Tip: If you have over-ripe bananas that no-one will eat, pop them into the freezer. They’re perfect for making this bread.
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Fresh Living
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