The Banana Bread is the same recipe as I did before, but this time with no sugar. As during June 2020, I have taken it upon myself to test my own self control and not have anything that has added sugar, maple syrup or honey. Fruit is allowed.
But the desire and actually life line that is the texture of cake just couldn’t be avoided, I love the *ah panic* moist taste feeling of cake and I was adament that Banana Bread – because of the fruit – banana and sultanas, would work well…
And oh, oh, oh golly it did! And even after you’ve eaten half a loaf, you still don’t get the sticky, ‘I need to eat something savoury’ taste. It’s going to be a staple for me from now on.
Now just to get coffee and walnut to the same standards, that will be harder, I am sure.
Substitutes: it will work with any raisin/sultana type!
80ml Earl Grey tea – you can use Rum if you prefer (!!) Either way, keep the fluid to add to the mixture!
175g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon – I tend to go for a splash
125g butter, melted
2 large eggs
4 ripe bananas, mashed
Preheat the oven, at 170 degrees – or keep a space in the Baking Oven of the Aga .
Grease your usual bread rectangle tin, whatever design you’d like your bread to look like.
Put the sultanas in the tea or rum, and leave to soak as you mix the rest.
Mix all the dry ingredients in a bowl.
Melt the butter over the heat.
Add to the dry ingredients and mix further.
Beat in the egg, and then the mashed banana.
Drain your sultanas, add to the mixture, along with half of the liquid that the sultanas were in.
Mix away, fold if you desire.
Scrape the mixture into the already greased pan,
Cook for an hour, I find that it is more like 50 minutes in the Aga, but keep an eye on it past 40 minutes.
When the skewer is clean, Bob’s your uncle.
Remove from the over and allow to cool!
Get cooking!!! Let me know if you do use it, it would be fun to see if you think the same that it is still delicious!
If you adapt it even further, do let me know!