Sally Bee's Wholemeal Banana Bread with Poppy Seeds
Over a year ago
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Ingredients
- 100g dark muscovado sugar
- 1 egg
- 200g low-fat fromage frais or yoghurt
- 2 tbsp light olive oil
- 2 ripe bananas mashed
- 40g sultanas
- 150g wholemeal self-raising flour
- ½ tsp bicarbonate of soda
- 3 tbsp poppy seeds
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Accompaniment
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Description
Instead of too-sweet cake, reach for this lovely moist, high-fibre loaf. It’s great straight out of the oven, cold or even toasted
Method
Preparation
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1
Preheat the oven to 160C/140C fan/gas 2½.
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2
Put the sugar, egg, fromage frais and oil in a large bowl and whisk together well.
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3
Slowly stir in the bananas and sultanas.
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4
Next add the flour, bicarbonate of soda, poppy seeds, cinnamon and nutmeg and fold gently with a metal spoon.
Baking
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5
Spoon the mixture into your prepared loaf tin and bake for about 50 minutes.
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6
Test the bread with a skewer after this time.
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7
Push the skewer into the centre of the loaf - if it comes out clean, the bread is cooked, if it’s still wet, it needs about another 5 minutes.
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