Banana and Sultana Loaf
Servings
10slices
Servings
10slices
Ingredients
Instructions
  1. Pre-Heat your oven to 180C or 160C fan.
  2. Mix the Ground Flax Seed with 5 tbsp water and set aside to thicken and become gel-like. This is your Flax Egg.
  3. Peel and mash the Bananas. I do this with a potato masher – much easier than using a fork.
  4. Add the Sultanas and Sugar to the Banana. Mix well.
  5. Stir in the Flour and Flax Egg. Mix until you don’t see any more flour.
  6. Spoon the mixture into a lined 1lb/450g loaf tin. Bake in the centre of the oven for 1 hr to 1 hr 15 minutes – until a skewer inserted into the centre of the loaf comes out clean.
  7. Cool for a couple of minutes in the tin, then transfer to a cooling rack. Enjoy!
Recipe Notes

Banana and Sultana Loaf will keep for up to 5 days in an airtight container in the fridge. It also freezes well for up to 2 months.

*I usually use wholemeal wheat flour to make this loaf but I used wholemeal spelt flour for the loaf for the photos. Both are delicious. You could also use a gluten free flour if you wish to.

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