Banana bread with bran and seeds
Thanks to nutritional therapist Jessica Andersson for this great recipe using our bran from the wastED project. For more information on Jessica why not visit her website
- 110g Sharpham Park Baking Bran
- 110g wholemeal spelt flour
- 1 ½ tsp baking powder
- 4 bananas preferably very ripe
- 2 eggs
- 60ml Greek yoghurt
- 1 tsp cinnamon
- 50g sunflower seeds
- 50g pumpkin seeds
- 80ml olive oil or butter
- 60ml date or maple syrup
- 60g chopped dates (optional)
Method:Preheat the oven to 180°C/350°F/Gas 4.
In a large bowl mix together all of the dry ingredients.
In a separate bowl, beat together the date syrup, eggs and yoghurt. Mash the bananas and fold into the flour mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour in the mixture.
Transfer to the oven and bake for about 45 minutes to an hour, or until well risen and golden brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Don't forget to buy your Sharpham Park ingredients :
Organic Spelt Baking Bran
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