60gspelt flour you could substitute 110g of plain flour for this and the buckwheat if preferred
¼teaspoonbicarbonate of soda
25gbrown sugar or honey
90g malt extract
½tablespoonblack treaclecan be omitted
1eggbeaten, or use a flax egg* to make it vegan
75mlcold black tea
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.
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.