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 .
- 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
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.