Monday, 24 June 2013

Wholemeal banana bread with nuts and cranberries

Soft and moist with chewy cranberries, crunchy nuts and soft, sweet bananas.  Wholemeal flour gives it slightly nutty taste and texture- perfect with a cup of tea! This cake is a great way to use very ripe bananas, which you might not want to eat anymore.

When making this cake all ingredients should be in room temperature.

  • 175g wholemeal self-rising flour (or ordinary wholemeal flour)
  • 150g melted butter
  • 100g caster sugar
  • 1tbsp honey
  • 2 tsp mixed spice (or cinnamon)
  • 2 eggs
  • 1/2tsp bicarb. of soda
  • 1 1/2tsp baking powder
  • 2 large, ripe bananas
  • 150g dried cranberries
  • 3/4 glass chopped hazelnuts
Chopped hazelnuts place on a hot, dry frying pan and roast for couple of minutes until lightly browned. 

Beat melted butter with sugar until dissolved.  Add honey and mix until combined, then add eggs, one at a time.  Mix in bananas (mashed with a fork), nuts and cranberries. 

In a separate bowl mix the flour, mixed spice, bicarb. of soda and baking powder. Mix into the egg mixture and beat until smooth. 

Pour the mixture into greased loaf tin (30cm x 10cm), if using smaller the cake will bake slightly longer.

Bake in a pre-heated oven at 170C for about 30-35 minutes, cake is ready when golden brown and skewer inserted in the middle comes out clean.


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