Banana & Sultana Bread.

We always have bananas that have gone over, but for this recipe that is perfect, all is not lost.  In fact now I keep all my over ripe bananas in the freezer, here I can just grab one out, to make into the quickest natural ice-cream, just blend from frozen, or add to my morning vitamin packed smoothy.

The over-ripe bananas add a rich, moist sweetness to this bread, well, sweet bread come cake.  This bread also will keep for up to a week, if it lasts that long ;).  It’s delicious with a cuppa, and warm it up and slather it with unsalted butter for a yummy breakfast treat.

You can bake it in a loaf tin, for a deep sided slice, or as I did in a brownie tray, for a traybake slice.

 

Why not try a variation and swap the sultanas for dates and walnuts and change the spice to cinnamon .

 

 

 

Ingredients :

  • 250g self-raising flour
  • Good pinch of sea salt
  • 1½ tsp Allspice
  • 100g unsalted butter, cut into small pieces
  • 125g light muscovado sugar
  • 100g raisins
  • 2 ripe bananas
  • 1 egg, lightly beaten
  • 1 tbsp demerara sugar
  • Handful of pinenuts

Method :

Preheat the oven to 180°C/Gas Mark 4.

Sift the flour, salt and Allspice into a mixing bowl.

Add the butter and rub in, with your fingertips, until the mixture resembles medium breadcrumbs.

Add the demerara sugar and sultanas and mix lightly until well distributed. Make a well in the centre.

In another bowl, mash the bananas to a soft and slightly lumpy purée. Add the egg and blend together, then pour into the well in the dry ingredients.

Mix together with a wooden spoon and then beat until the mixture is thoroughly combined and has a soft dropping consistency.

Spoon into baking tin.

Sprinkle the demerara sugar & pinenuts over the top. Bake for about 45 minutes until well risen and a skewer inserted into the centre comes out clean.


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