Cook Time: 50 - 60 Minutes
What you need
- 125g/4oz Odlums Coarse Wholemeal
- 125g/4oz Odlums Cream Plain Flour
- 1 Level Teaspoon Shamrock Bread Soda (sieved)
- 3 Tablespoons Odlums Wheat Germ
- 125g/4oz Butter (room temperature)
- 125g/4oz Shamrock Demerara Sugar
- 125g Natural Yogurt
- 3 Large Bananas (peeled & chopped)
- 2 Large Eggs
Topping (optional)
- 50g/2oz Shamrock Chopped Walnuts
- 25g/1oz Shamrock Demerara Sugar
- 25g/1oz Odlums Wheat Germ
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
- Put the butter and sugar into a large mixing bowl and cream together until well combined.
- Mash the bananas and beat with the yogurt and eggs.
- Add the banana mixture to the creamed mixture and mix well.
- Finally, stir in the flours, bread soda and the wheat germ, mix well.
- Transfer to the prepared tin and smooth the top with the back of a spoon. Make the topping, if used, by mixing all the ingredients together and sprinkle over the top.
- Bake in the centre of the oven for about 50 to 60 minutes until risen and skewer or knife pressed into the centre comes out clean.
- Remove from oven and leave to setÛª in tin for about 10 minutes, then transfer to a wire tray to cool.
