Banana, dried apricot and sultana bread
A tasty alternative to traditional banana bread.
Ingredients
2 cups self-raising flour
1 teaspoon cinnamon
half a cup of sugar
50g dried chopped apricots
55g sultanas
1 cup skim milk
2 eggs
1 cup mashed very ripe banana (about 2 large bananas)
Method
Preheat oven to 180C.
Sift 2 cups self-raising flour and 1 teaspoon cinnamon together in a large bowl. Add half a cup of sugar, 50g dried chopped apricots and 55g sultanas. Stir to combine. Combine 1 cup skim milk, 2 eggs and 1 cup mashed very ripe banana (about 2 large bananas) in a bowl and stir well. Fold into flour mixture and stir well.
Line the base and grease a 24x13cm loaf tin. Pour in mixture and bake for 45-50 minutes or until a cake tester comes out clean.
Rest for 5 minutes then turn onto a cake rack to cool.
To serve
Serve with unsalted butter. Toasts well.
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