Healthy Banana Bread – Week 17

This is my recipe, hand written into one of my defunct school books in 1982. I was still at school but clearly school held little interest for me as I actually have three of those books! I still have that book, the pages are brown with age and I have tried to hold them together with sticky tape but that too is aged and it is falling apart.

I have used, baked and loved this recipe for years. Today I tweaked it just a very little bit – by using a small handful of pumpkin and sunflower seeds, some sultanas and a few blueberries. You could use chocolate chips or walnuts instead. I also used wholemeal flour. Maybe it is not so healthy as it does contain a lot of sugar but you could substitute with honey or maple syrup. As I used wholemeal flour I included one extra egg in this cake and baked it for a little longer until a skewer inserted into the cake came out clean.dsc00358dsc00357

3 bananas

2 eggs

6oz sugar

8 oz flour

1 tsp salt

1 tsp bicarbonate of soda

2 oz chopped walnuts

Crush the bananas. Work in the eggs (beaten), sugar, flour, salt and soda. Stir in the nuts. Place in a buttered loaf tin. Bake for 1 hour at temp 225°F/ 175 °C/ Gas mark 3.

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