Everyone loves banana bread. This Banana, Carrot and Raisin Loaf makes a sweet and satisfying breakfast or snack perfect for packed lunches. This is a delicious treat and a great way to use up overripe bananas.
Ingredients
150g softened butter
2 large eggs
200g ripe bananas mashed
125g grated carrot
30g Whitworths sunny raisins
225g self-raising flour
1/2 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground ginger
25g pumpkin seeds
25g sunflower seeds
Extra seeds for decoration
2 large eggs
200g ripe bananas mashed
125g grated carrot
30g Whitworths sunny raisins
225g self-raising flour
1/2 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground ginger
25g pumpkin seeds
25g sunflower seeds
Extra seeds for decoration
Method
- Line a 900g loaf tin with non-stick paper.
- Preheat the oven to 170C Fan
- Measure all the bread ingredients into a large mixing bowl. Whisk together using an electric hand whisk for 1 to 2 minutes until light and fluffy.
- Spoon into the tin and level the top.
- Sprinkle with extra seeds.
- Bake for 1 to 1 1/4 hours until golden and cooked through in the middle.
- Leave to cool on a wire rack. Dust with icing sugar.
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