This recipe is of course sweetened with fruit and an elective drizzle of agave syrup which means much less added sugar is required on this banana bread
- Preparation and cooking time
- Prep:10 minutes
- Cook dinner:30 minutes
- Simple
- Cuts into 6 – 8 slices
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Elements
- 125g self-raising wholemeal flour
- ½ tsp baking powder
- 2 tsp floor cinnamon
- 75g sultana
- 50g butter, melted
- 2 tsp vanilla essence
- 1 egg
- 1 tbsp milk
- 3 ripe bananas, mashed
- drizzle agave syrup, to serve (elective)
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Technique
- STEP 1
Grown ups: Preheat the oven to 180C/ 160C fan/ fuel mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
- STEP 2
Kids: Weigh the flour, baking powder, cinnamon and sultanas right into a bowl and blend with a wood spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into one other bowl or jug and blend with a small balloon whisk or fork. Pour the ‘moist’ banana combination into the ‘dry’ flour combination and mix totally with a wood spoon. Weighing must be very correct when baking so assist older kids to measure rigorously. Youthful kids may also get entangled by spooning or pouring into the scales with grownup supervision. Youthful kids may also beat the egg with a fork and mash the banana with a potato masher.
- STEP 3
Grown ups: Pour the cake combination into the ready tin and bake for 30 – 40 minutes or till a skewer inserted within the center comes out clear. Take away from the oven, enable to chill within the tin for 10 minutes then prove.
- STEP 4
Kids: Drizzle with agave syrup if utilizing.