Nutty topped banana bread
Bananas add a delicious sweetness to this loaf cake, and it keeps well too - if there's any left!
Serves: 12
Preparation time: 20 minutes
Cooking time: 55 minutes
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You will need
- ½ teaspoon sunflower oil, for greasing
- 225g pack basics sponge mix
- 1 medium British free range Woodland egg
- 4 small ripe bananas, peeled and mashed
- 1 teaspoon ground cinnamon
- 100g sultanas
- 25g walnuts, chopped (optional)
- 15g Fairtrade demerara sugar
Recipe Information
Step by step guide to making Nutty topped banana bread
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line the bottom of a 1lb loaf tin with the sunflower oil and baking paper.
- Make the sponge mix using the egg and 75ml of water, to pack instructions, then stir in the bananas and cinnamon.
- Using an electric whisk, beat this mixture together for 2-3 minutes, then fold in the sultanas. Pour into the loaf tin and sprinkle over the walnuts and sugar.
- Bake for 55 minutes until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and let cool.
Cook's tip: You could easily make this loaf cake without the nuts, just leave out the walnuts and sprinkle porridge oats on top instead.
Summary of customer ratings and reviews
Nutritional information for Nutty topped banana bread
Nutritional information for Nutty topped banana bread
Nutrition type | per serving |
---|---|
Calories | 137 kcal |
Total Fat | 3.8g |
Saturated Fat | 0.9g |
Salt | 0.9g |
Sugar | 16.9g |
This recipe is:
- Vegetarian
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