Banana Sultana Bread
Something to make and eat to stave off the blue.
Easy to make but fast to disappear.
Happy eating!!
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Method
- Preheat your oven to 180°C/160°C fan/gas 4, and place a shelf just below the centre, then lightly grease a 450g loaf tin.
- Peel and mash the bananas with the cooking oil in a mixing bowl – it will look a bit horrendous at this stage and it takes a little work, so if you have a small personal blender or bullet blender, it’s easier to just pop them in that along with the oil and blast it to a smooth puree, then pour into a bowl.
- Stir the flour, baking powder and cinnamon into the bananas, and mix well to form a batter.
- Fold in the raisins or sultanas to distribute them evenly, breaking them up if they have stuck together in the bag.
- Pour the batter into the prepared loaf tin and bake for 45 minutes in the centre of the oven, until the loaf is risen and golden.
- If a knife or skewer inserted into the middle comes out clean, it’s done. If it’s a little sticky, give it 10 more minutes, then try again.
- Remove from the oven and allow the bread to cool in the tin for 30 minutes to firm up, before turning out and slicing.
- This will keep, well wrapped, for up to 4 days.
- ENJOY