Banana and Apricot Seeded Loaf

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Ingredients 

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  • 2 ripe medium bananas
  • 2 medium eggs, separated
  • 150g low fat natural yogurt
  • 75g light brown sugar or honey
  • 75g fresh or dried apricots, chopped
  • 2 tbsp seed mix
  • 125g wholemeal plain or spelt flour or all SR Flour if you haven’t the Wholemeal or spelt
  • 125g self-raising flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon or mixed spice

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Directions

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  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 900g loaf tin with baking paper.
  2. Mash the bananas in a bowl and mix in the egg yolks, yogurt, sugar/honey, fresh or dried apricots and half the seeds. Sift in the flours, baking powder, spices and a pinch of salt, tipping in any bran left in the sieve. Fold until well mixed.
  3. In a separate bowl, beat the egg whites to soft peaks, then stir a spoonful into the banana mixture to slacken. Gently fold in the rest of the egg whites.
  4. Pour the cake batter into the loaf tin and scatter with the rest of the seeds. Bake for 50-60 minutes, or until a skewer comes out clean.
  5. Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack.

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