Apricot, Banana and Buttermilk Bread |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
From Sanitarium, great for the lunch boxes. Ingredients:
1 cup plain flour |
1 cup wholemeal self-rising flour |
1 teaspoon baking powder |
1 teaspoon bicarbonate of soda |
1 pinch salt (optional) |
1 teaspoon ground cinnamon |
1/2 cup raw sugar |
1 cup dried apricot, diced |
1 1/4 cups buttermilk |
1 teaspoon vanilla extract |
2 eggs |
1 cup ripe banana, mashed (about 2 large bananas) |
Directions:
1. Preheat oven to 180ºC. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper.
2. Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots.
3. Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of dry ingredients. Using a metal spoon, gently fold egg mixture into dry ingredients until well combined.
4. Spoon mixture into prepared pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack to cool completely. Slice and serve.
|
|