This was so quick and easy to make, it really only took 10 minutes to prepare and mostly ingredients we had in the cupboards. We couldn’t find wholemeal floor so just used standard self-raising but will look out for it in the future and used almond milk instead of normal milk as Archie is lactose intolerant. The recipe suggests a drizzle of agave syrup on top to serve but I think we will skip that.
125g self-raising wholemeal flour
½ tsp baking powder
2 tsp ground cinnamon
50g butter, melted
2 tsp vanilla essence
1 tbsp milk
3 ripe banana, mashed
1. Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
2. Weigh the dry ingredients (flour, baking powder, cinnamon and sultanas) into a bowl and mix with a wooden spoon. Then weigh the wet ingredients (butter, vanilla essence, egg, milk and mashed bananas) and put into a jug and mix with a fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon.
3. Pour the cake mixture into the prepared tin and bake for 30 – 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
I am linking this up with Emily Leary’s Recipe of the Week link-up, from A Mummy Too.