Wed, 4 May 2016
Catherine Leyden has this recipe for Hi-Fibre Banana and Walnut Bread.
Ingredients
125g/4oz Odlums Coarse Wholemeal
125g/4oz Odlums Cream Plain Flour
1 Level Teaspoon Shamrock Bread Soda (sieved)
3 Tablespoons Odlums Wheat Germ
125g/4oz Butter (room temperature)
125g/4oz Shamrock Demerara Sugar
125g Carton Natural Yogurt
3 Large Bananas (peeled & chopped)
2 Large Eggs
1 Teaspoon Goodall’s Almond Extract/Essence
Topping (optional)
50g/2oz Chopped Hazelnuts
25g/1oz Shamrock Demerara Sugar
25g/1oz Odlums Wheat Germ
Method
1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
2. Put the butter and sugar into a large mixing bowl and cream together until well combined.
3. Mash the bananas and beat with the yogurt, eggs and almond essence
4. Add the banana mixture to the creamed mixture and mix well.
5. Finally, stir in the flours, bread soda, walnuts and wheat germ and mix well.
6. Transfer to the prepared tin and smooth the top with the back of a spoon. Make the topping, if used, by mixing all the ingredients together and sprinkling over the top.
7. Bake in the centre of the oven for about 50 to 60 minutes until risen and skewer or knife pressed into the centre comes out clean.
8. Remove from oven and leave to ‘set’ in tin for about 10 minutes then transfer to a wire tray to cool!
