I’ve made banana bread a few times, but this is a new recipe using the wholemeal flour we got from Stainsbury Mill in Darbyshire, its freshly ground flour with no preservatives or any yucky stuff, here’s a link to my other blog for the blog post on that> BLOG POST WHOOP < . Anyway, yeah its pretty good, I prefer it over the normal recipe anyway, I don’t know about everyone else though, but i liked it so who cares. Well I suppose I care, cuz if they don’t like it that means I cant make it again. Its not hard at all, like maybe a 3/10 for difficulty.
- 160g Olive oil
- 160g Maple syrup
- 2 Eggs
- 4-5 Overly ripe mashed bananas
- 1/2tsp Salt
- 1tsp Ground cinnamon
- 230g Wholemeal flour
- 60ml Hot water
- 1tsp Bicarbonate of soda
1. In a large bowl, beat together the oil and syrup, beat in the eggs until frothy. Mix in the bananas and then salt and cinnamon. Preheat over to gas mark 4/180*C/350*F. Grease a loaf tin.
2. Stir in the flour until just combined. In a lil bowl, stir the water and bicarb. Pour the bicarb water into the main mixture until mostly incorporated. Pour the batter into the tin, sprinkle over some cinnamon, maybe swirl is about a bit with a cocktail stick, put the tin in the oven, aaaaand wait, for about 60 minutes. Then bam, tis done.