Cuts into 10
\nPreparation time 25 minutes
\nCooking time 1 hour 10 minutes - 1 1\/4 hours<\/p>\n
Ingredients:<\/strong> To decorate (optional):<\/strong> Method:<\/strong> Bake in the centre of a preheated oven, 160 C Cuts into 10 Preparation time 25 minutes Cooking time 1 hour 10 minutes - 1 1\/4 hours Ingredients: 400 g (13 oz) bananas, weighed with skins on 1 tablespoon lemon juice 300 g (10 oz) self-raising flour 1 teaspoon baking powder 125 g (4 oz) caster sugar (or coconut sugar) 125 g (4 oz) Soy … Continue reading Banana, Date & Walnut loaf.<\/span>
\n400 g (13 oz) bananas, weighed with skins on
\n1 tablespoon lemon juice
\n300 g (10 oz) self-raising flour
\n1 teaspoon baking powder
\n125 g (4 oz) caster sugar (or coconut sugar)
\n125 g (4 oz) Soy Spread, melted (or coconut oil)
\n2 egg substitute
\n175 g (6 oz) ready-chopped dried dates
\n100 g (2 oz) walnut pieces<\/p>\n
\nwalnut halves
\nbanana chips<\/p>\n
\nPeel then mash the bananas with the lemon juice.
\nPut the flour, baking powder and sugar in a mixing
\nbowl. Add the mashed bananas, melted butter and
\negg substitute and mix together. Stir in the dates and walnut
\npieces then spoon into a greased 1 kg (2 lb) loaf tin,
\nits base and 2 long sides also lined with oiled
\ngreaseproof paper. Spread the surface level and
\ndecorate the top with walnut halves and banana chips,
\nif using.<\/p>\n
\n(325 F), gas Mark 3, for 1 hour 10 minutes - 1 1\/4 hours
\nuntil well risen, the top has cracked and a skewer
\ninserted into the centre comes out clean. Leave to
\ncool for 10 minutes then loosen the edges, turn out
\non to a wire rack and peel off the lining paper. Leave
\nto cool completely. Store in an airtight tin for up to
\n5 days.<\/p>\n","protected":false},"excerpt":{"rendered":"