225 g (8 oz) wholewheat flour
50 g (2 oz) wheatgerm
50 g (2 oz) dried peaches, chopped
40 g (1 1/2 oz) almonds, chopped
10 g (2 tsp) baking powder
5 g (1 tsp) bicarbonate of soda
pinch salt
30 ml (2 tbsp) honey
30 g (2 tbsp) molasses or dark soft brown sugar
2.5 ml (1/2 tsp) vanilla essence
3 small bananas, mashed
1 egg, beaten
50 g (2 oz) wheatgerm
50 g (2 oz) dried peaches, chopped
40 g (1 1/2 oz) almonds, chopped
10 g (2 tsp) baking powder
5 g (1 tsp) bicarbonate of soda
pinch salt
30 ml (2 tbsp) honey
30 g (2 tbsp) molasses or dark soft brown sugar
2.5 ml (1/2 tsp) vanilla essence
3 small bananas, mashed
1 egg, beaten
method
1. Preheat oven to 180°C (350°F) Gas 4.
2. Mix the dry ingredients together in a large bowl. Mix the remaining ingredients together thoroughly in another bowl, then combine the two and stir well.
3. Tip into a greased and floured loaf tin, 22 x 10 cm (9 x 4 in) , and bake for about 50 minutes, or until a toothpick inserted in the middle of the loaf comes out cleanly.
4. Allow to cool for 15 minutes, then tip out of the tin and cool completely on a wire rack before cutting.
5. Eat it on its own or spread with butter or cream cheese.
2. Mix the dry ingredients together in a large bowl. Mix the remaining ingredients together thoroughly in another bowl, then combine the two and stir well.
3. Tip into a greased and floured loaf tin, 22 x 10 cm (9 x 4 in) , and bake for about 50 minutes, or until a toothpick inserted in the middle of the loaf comes out cleanly.
4. Allow to cool for 15 minutes, then tip out of the tin and cool completely on a wire rack before cutting.
5. Eat it on its own or spread with butter or cream cheese.
serving amount
makes 1 loaf
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