2 ripe bananas
2 medium eggs
1/2 cup honey (or maple syrup for a more toffee-like flavour)
1/2 cup soya milk (or normal semi-skimmed milk)
1 teaspoon vanilla extract
1 tablespoon rapeseed oil (or 1 tablespoon melted unsalted butter)
1 cup wholemeal plain flour
1 cup plain flour
2 tablespoons toasted wheatgerm (optional)
1/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 cup sultanas / dried apricots
1/4 cup chopped walnuts
Preheat the oven to 170 degrees c.
Peel and mash the bananas with a fork to a pulp. Then add the eggs, honey, milk, vanilla extract and oil and whisk until they come together. The mixture will be runny.
In a separate bowl mix together the flours, toasted wheatgerm, salt, soda, and baking powder. Add these dry ingredients to the wet ingredients and mix until combined. Stir in the sultanas.
Pour the mixture into a loaf tin lined with greaseproof paper and sprinkle with the chopped walnuts. Bake for 1 hour or until a knife inserted in the center comes out clean.
Allow the loaf to cool in the tin before removing it. Slice, and serve with ice cream or warm custard.
* Wheatgerm is an excellent source of Vitamin E and B vitamins (Folic acid in particular), Magnesium, Calcium and Phosphorous
* Walnuts have a substantial amount of Omega 3 fatty acids