Banana, sultana and almond loaf

Manky banana alert – why can’t we ever get through the damned things? No matter how green they are when I buy them they ripen in an instant – infuriating. Well only slightly coz it’s always an excuse to bake a cake with them.

I’d put a recipe for Banana and Date loaf from Sian over at Fishfingers For Tea in my must bake folder but never got around to buying any dates. Instead I fished a very old packet of sultanas out of the baking cupboard, and also some remnants of ground almonds.

What I especially like about this recipe is the use of melted butter and dark brown sugar – it results in a moist and treacley sponge that is super delicious eaten when it’s still warm. It’d also be fabulous with a big splodge of custard on it. And if it lasts that long you could freeze slices down and put them in the kids’ lunchboxes.

Banana and sultana loaf

Doesn't look that special, but it smells and tastes DIVINE

Banana, sultana and almond loaf
adapted from Fishfingers for tea recipe

125g butter, melted
150g dark brown soft sugar
2 large eggs
3 medium very ripe bananas, mashed
100g sultanas
125g plain flour
50g ground almonds
2 tsp baking powder
½ tsp bicarbonate of soda

  1. Preheat the oven to 190C/170C fan/gas 5 and line a 2lb loaf tin.
  2. Mix the melted butter and sugar in a bowl, add the eggs one at a time, beating well to incorporate.
  3. Add the mashed bananas and sultanas. Thoroughly mix in the flour, baking powder and bicarbonate of soda.
  4. Pour into the prepared loaf tin and bake for 1-1 ¼ hours, until it is risen, golden and a sharp knife comes out clean.
  5. Leave in its tin for 10 minutes and then finish cooling on a wire rack. Slice and serve. Freezes well.
Advertisements

About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog www.feedingboys.co.uk is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea! She lives in West London with her two young boys and yes, her firefighter husband.
This entry was posted in Baking, Storecupboard cooking and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Banana, sultana and almond loaf

  1. I’m staring at a bunch of over-ripe bananas my crew are turning up their noses at. This will do them nicely for tea-time, thanks!

  2. I love the idea of the addition of ground almonds. I don’t think any banana bread will ever win a prize in a beauty contest but they more than make up for it in taste and pure comfort!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s