 Preparation
Time 20 minutes
Cooking Time 40 minutes
Makes 1 loaf
Ingredients
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp 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
Preheat oven to 180°C. Line the base and sides of a 23cm
x 13cm loaf pan with non-stick baking paper.
Sift flour, bicarbonate of soda, salt and cinnamon into a
large bowl. Stir in sugar and sultanas.
Combine 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.
Pour mixture into prepared loaf pan. Bake for 40-45 minutes,
or until a skewer inserted in the centre comes out clean.
Cool in pan for 10 minutes. Turn onto a wire rack to cool
completely. Slice and serve lightly buttered, or toasted.
Notes & tips
Tip: If you have over-ripe bananas that no-one will eat,
pop them into the freezer. They're perfect for making this
bread.
Source: Fresh Living - October 2005 , Page 53
Recipe by Annette Forrest
More recipes at:
www.taste.com.au
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