Ingredients - makes 1 loaf
110g strong white bread flour
390g strong wholemeal bread flour
1tbsp dried active yeast or 7g sachet fast action yeast
3 mashed very ripe bananas approx weight 230g
1tbsp black treacle
150-200ml lukewarm water
- Reactivate the yeast according to pack instructions if using dried active yeast, otherwsie skip this step.
- Mix together the flour, salt, and sultanas and make sure the sultanas are not stuck together. Add the bananas, treacle, yeast and 150ml of water and bring everything together into a dough. Use the extra water if necessary, this will depend on your flour and how wet your bananas are, you want the dough to have some moisture but not so sticky that it can't be kneaded. Knead the dough for 10 minutes until smooth and elastic and then shape into a ball and put into a lightly oiled bowl and cover with clingfilm and leave to rise until doubled in size, usually about an hour.
- Knock back the dough and knead for a couple of minutes and then decide what shape you want it to be. I made mine in a ring mould but you could use a standard loaf tin or go free form on a baking tray. Cover the shaped dough with oiled clingfilm and leave to rise again until doubled in size.
- Preheat the oven to 220C and then bake for 35-40 minutes until the bread is risen and the base sounds hollow when tapped.
If you go for the ring option like me then you can just tear chunks off this loaf and spread with a little butter and jam as well if you want for tasty, filling breakfast.
I've entered this loaf in Frugal Food Fridays which this month is hosted by me and you can join in and add your links for cheap, delicious recipes here
I've also entered it into Bake Your Own Bread hosted by Heather from GirliChef, Michelle from Delectable Musings & Connie from My Discovery of Bread