Banana malt loaf
A delicious and filling banana malt loaf recipe that's easy to make and will keep little tummies full up. Great for lunch boxes or afternoon tea.
Ingredients
- 60 g buckwheat flour
- 60 g spelt flour you could substitute 110g of plain flour for this and the buckwheat if preferred
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 110 g sultanas
- 25 g brown sugar or honey
- 90 g malt extract
- ½ tablespoon black treacle can be omitted
- 1 egg beaten, or use a flax egg* to make it vegan
- 75 ml cold black tea
- 2 ripe bananas mashed
Instructions
- Pre-heat the oven to 150°C(fan)/gas mark 2. Grease and baseline a 450g loaf tin (this is probably smaller than the one you'd normally use, I got one for £1.50 in Sainsbury's if you don't already have one) with baking paper.
- Sift the flours, bicarbonate of soda and baking powder into a bowl. Stir in the sultanas.
- Heat the sugar, malt extract and black treacle together over a low heat. Pour over the flour and sultana mix and add the egg, tea and bananas. Beat well until smooth. Pour into the prepared tin.
- Bake in the pre-heated oven for about an hour, or until well risen and firm to the touch. Cool for 10 minutes or so in the tin before turning out onto a wire rack to cool.
Notes
- Nutritional information is approximate and is intended as a guide only.
- To make a flax egg mix 1 tablespoon of ground flax seeds with 2-3 tablespoons of cold water and set aside to form a gloopy paste. You can also use ground chia seeds.
Nutrition
Calories: 121kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 48mgPotassium: 190mgFiber: 2gSugar: 15gVitamin A: 32IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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