Ingredients
3 ripe bananas
mashed
⅓ cup apple sauce
2 eggs
½ cup water
1 tsp vanilla extract
2 cups wholemeal flour
1 tsp baking soda
2 tsp baking powder
½ tsp cinnamon
1 Pinch nutmeg
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 Hand-blender
- 1 Wooden spoon
- 1 2 large mixing bowls
- 1 21 x 11 cm loaf tin
- 1 Baking paper
- 1 Wire rack
- 1 Sieve
Instructions
- Preheat fan-force oven to 170°C (180°C if no fan-force).
- Grease loaf tin and line with baking paper.
- Mash the bananas until they are mostly lump-free.
- Using a hand blender, beat together the banana, apple sauce, eggs, vanilla and water until beautifully creamy.
- In a large separate bowl, sift the flour, baking soda, baking powder and spices.
- Gradually add the dry mixture to the wet, beating well with a wooden spoon.
- Pour the batter into the loaf tin and spread evenly.
- Bake for 45 minutes or until a skewer inserted comes out clean.
- Cool completely on wire rack before slicing.
Notes
Tip
You can buy a jar of apple sauce from the supermarket, but it’s really easy to make your own. Just peel, core and cube a couple of apples, put into a saucepan, add a cup of water, throw in a slice of lemon (skin on okay), bring to the boil and then reduce heat to simmer for around 20 minutes, stirring often. Add more water if needed. Once soft, remove lemon slices, run through a sieve and you’re done.
Variation
If you’re a bit scared of wholemeal flour, try 1 cup wholemeal and 1 cup of plain.
Storage
Freeze leftover banana bread as a whole loaf or in slices. Wrap with greaseproof paper and put into a zip-lock plastic bag. Will keep for at least a month.
