Saturday, 11 May 2013

Bite size Banana Sultana Loaf

Bite size Banana Sultana Loaf

I am baking this bite size banana sultana loaf because I had some leftover overripe bananas. Instead of using a single large loaf tin just for a change I've used a mini loaf tin set to bake this bite size banana sultana loaf. The recipe uses the creaming method, with only two eggs it doesn't take long to mix up. Once you have tasted this loaf you will enjoy it's rich flavour of banana and that distinct toffee from the muscovado sugar. The sultanas add a nice soft fruity burst of flavour.

There are any number of variations for this recipe including Banana Walnut cranberry tea loaf which I made in early March. Bananas are such a great food source and are so versatile even when they have been lying around for a while. Its not just baking that benefits from using bananas I've made some great desserts using custard and egg whites along with vanilla flavouring. I will endeavour to concentrate on one of these desserts for a future posting. If you have any suggestions for a dessert with bananas in it then leave a comment or better still contact me. The mini loaf tin that I used (9 loaf tin) was bought through Amazon but I guess you can get the same tin in other outlets.

100g Butter softened (salted or unsalted your choice)
140g Light Muscovado sugar (Gives a rich toffee flavour)
2 medium Happy Eggs (lightly beaten)
100g Sultanas
2 large Ripe Bananas (or three small bananas)
30ml milk (full fat or semi skimmed)
225g Self Raising flour


Step 1
Preheat your oven to 180ºC / 350ºF / Gas Mark 4, place your paper loaf cases into your mini loaf tin. I got 9 mini loafs out of this mix

Step 2
Cream your butter and sugar until pale and fluffy, then gradually add your eggs mixing well before each addition.

Step 3
Fold the sultanas into the mix along with the mashed bananas and milk. Now sift and fold in the flour. Scoop all the mixture into your prepared loaf tin.

Step 4
Bake for around 30 minutes, until well risen, once baked leave to stand for 10 minutes then turn out onto a wire rack, remove the baking parchment, Done! dust with icing sugar then allow to cool completely before slicing, or wrap securely with cling-film and freeze for up to 3 months.

Bite size Banana Sultana Loaf

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