Makes 1 loaf/10 muffins
Not your standard banana loaf this is a great way to get added extras into you and your families diet. The banana flavour comes through and the added sweetness of the sultanas is just enough. Enjoy warm with some Greek yoghurt for breakfast or as a snack.
INGREDIENTS
220g flour (plain, wholemeal, spelt, rye, buckwheat)
1 grated carrot
handful of sultanas
2 ripe bananas
130g unsalted butter, softened
2 large eggs
150g sugar (white or raw)
1 teaspoon bicarb soda
2 teaspoons baking powder
100g buttermilk
1 loaf tin or muffin mould
METHOD
Preheat your oven to 180C
Line your loaf tin with baking paper or grease muffin moulds. I find using the rubber ones are best and easiest to get the muffins out once cooked.
Blitz the bananas in a blender until smooth.
Add the butter and sugar. Blitz again.
Add the eggs. Blitz again.
Add the flour, baking powder, bicarb and buttermilk. Blitz again.
Stir through the carrot and sultanas.
Pour into prepared loaf tine or muffin moulds and bake for around 50 minutes or until a skewer comes out clean. For muffins you will need slightly less cooking time, between 35-45 minutes. Leave in the tin/moulds to cool for around half an hour.
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