A bit of baking on the menu today to ease you into the new week! This banana and raisin bread is light and moist and delicious with a cuppa. Great served on it's own, even better with a little low fat butter on top. The loaf will keep perfectly for a couple of days if stored in an airtight container or biscuit tin.
The recipe will make a small loaf.
Ingredients
• 75g raisins
• 15ml unsweetened orange juice
• 50ml low fat milk
• 2 medium bananas. Peeled and mashed
• 1 egg. Lightly beaten
• 1 teaspoon of vanilla essence
• 4 sweeteners. Crushed with a spoon
• 2 teaspoons of honey
• a couple of sprays of Fry Light One Cal spray oil
• 225g self-raising flour
• ½ level teaspoon of salt. (Low sodium salt would be best)
• 50g low fat butter. Chilled. (You can pop it into the freezer for a few minutes before using)
- Add the raisins to the orange juice and allow to soak for 10 minutes, then drain.
- Meanwhile, in a separate small bowl or jug, mash the bananas and milk until it forms a chunky paste. It's fine to leave some larger lumps.
- Next add the lightly beaten egg, vanilla essence, sweeteners and honey and stir to combine.
- Preheat the oven to 180°C and spray the loaf tin with the spray oil.
- Add the drained raisins to the banana mixture and stir to combine.
- Next sift the flour and salt into a large bowl and make a well in the centre. Add the butter and rub it in until the mixture resembles fine breadcrumbs.
- Next, add about half the banana mixture to the flour and stir to combine with a wooden spoon or spatula.
- Add the remaining banana mixture and stir again until all the flour has fully mixed in.
- Transfer to the prepared loaf tin and shake gently to make sure it spreads evenly, filling the tin. Bake in the centre of the oven for 1 hour, 15 minutes until golden brown. If the top is browning too much, you can cover the loaf with tin foil as it bakes.
- Carefully remove from the oven and allow to cool on a wire rack. To double check if the loaf is fully cooked, you can pierce it with a skewer or cocktail stick. The bread is ready if the skewer emerges clean and contains no residue. Store in an airtight container or biscuit tin.
1 comment:
I made this bread and it's absolutely lovely. Even nicer the next day! Plan to make another this weekend.
Mary J Co
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