ingredients
makes 16 slices
1 cup plus 2 tablespoons All purpose flour
3/4 cup plain whole wheat flour
2 level tablespoons muscovado sugar
2 level teaspoons bicarbonate of soda
1 level teaspoon each ground cinnamon and nutmeg
2 oz polyunsaturated margarine
1/2 cup low-fat natural yoghurt, or 1/4 pint buttermilk
2 ripe medium bananas, mashed
1 egg, medium, lightly beaten
1 teaspoon vanilla extract
method
OVEN: Preheat to 180°C (350°F)
1. Line a loaf tin 10 x 5 inch with nonstick baking paper.
2. Sift both flours, the sugar, bicarbonate of soda, cinnamon and nutmeg into a mixing bowl, tipping the bran remaining in the sieve into the bowl.
3. Melt the margarine in a small saucepan, remove from the heat and mix in the yoghurt or buttermilk, the bananas, egg and vanilla extract. Pour into the flour and mix well to make a smooth batter.
4. Pour into the loaf tin and bake in the heated oven for 40 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave the loaf in the tin for 10 minutes, then turn out onto a wire rack to cool completely before storing in an airtight container.
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more information
If using a nonstick loaf tin, there is no need to line the tin with baking paper. Simply grease the tin very lightly with margarine.
