*I wrote this back in early September!* I have really enjoyed baking recently! I’m not sure if it’s boredom and lots of free time or the fact that I feel more comfortable having treats now I know I won’t be in a bikini again until next year… It’s probably a bit of both! Anyway, last week I realised I had a load of sultanas I needed to use, along with some brown bananas and left over carrots and courgettes from other meals. As a result, this baby was born! I honestly did not expect it to turn out this good… but it did and I really suggest that you give it a try.
Servings: 2 loafs – Half the ingredients if you want to make just 1!
Ingredients:
- 2 eggs – use 2 flax eggs for a vegan option
- 160g plain yogurt (I used alpro go on protein)
- 3 bananas, mashed
- 100g coconut sugar
- 50g light packed brown sugar
- 1tsp vanilla extract
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 80g plain flour
- 190g strong wholemeal flour
- 1 courgette, grated & squeezed of excess water
- 1 medium carrot, grated & squeezed of excess water
- 250g sultanas
- 1 handful chopped walnuts
Method:
- Preheat oven to 180c and line 2 loaf pans. Spray with non-stick cooking spray
- Beat the eggs in a bowl then add the yogurt, mix
- Add banana, baking powder & soda, sugar, salt, vanilla extract, cinnamon and nutmeg and mix
- Add in flour spoon by spoon, gently folding into the mixture
- Add the courgette, carrots, sultanas and walnuts and gentle incorporate into the mixture
- Bake on 180c for 45 minutes. Remove and add foil to the top of the load and bake for a further 15 minutes – it is done when a toothpick comes out clean
- Remove from oven and allow to cool in tin for 20 minutes before transferring to a wire rack for a further 40 minutes
- Slice up and enjoy mid afternoon with a nice cuppa!
