Banana & sultana bread

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Servings: 1 loaf

Ingredients:
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
1/2 cup (110g) caster sugar
3/4 cup (125g) sultanas
2 eggs, lightly beaten
1 cup (250ml) reduced fat milk
1 cup mashed banana (about 2 large ripe bananas)

Instructions:
Preheat oven to 180C. Line the base and sides of a 23cm x 13cm loaf pan with non-stick baking paper.

Sift flour, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and sultanas.

Combine eggs, milk and bananas in a large jug. Whisk with a fork, until well combined. Using a large metal spoon, stir egg mixture into dry ingredients, until well combined.

Pour mixture into prepared loaf pan. Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean.

Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Slice and serve lightly buttered, or toasted.

Notes & tips
Tip: If you have over-ripe bananas that no-one will eat, pop them into the freezer. They're perfect for making this bread.

[Recipe Source]

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