Banana malt loaf

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Banana malt loaf

Suitable for vegans
Category Dessert
Makes 12 slices
Preparation 10 mins + steeping
Cooking 1 hour

Rating: Rated 0 / 5 (0 ratings)

This is a great breakfast loaf. Not too sweet, it toasts well and, though it's less sticky than store-bought malt loaves, it still packs a deep malty flavour.

Ingredients

  • 150ml boiling water
  • 1 teabag
  • 150g malt extract
  • 70g wholemeal flour
  • 100g sultanas
  • 1 frozen banana
  • 150g plain flour
  • 2 tsp baking powder

Method

Stage 1

Preheat the oven to 180C/fan 160C/gas 4 and line a loaf tin with baking parchment.
Pour the boiling water over the sultanas and teabag and leave to steep for 20 minutes.

Stage 2

Once the sultanas have plumped up nicely, drain the soaking water into the cup of your blender (discarding the teabag and saving the sultanas for later) and add the banana, malt extract, flours and baking powder and blitz to a thick batter.

Stage 3

Add the sultanas and give a stir before pouring the malt loaf mixture into the prepared loaf tin. Bake for 1 hour until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin, before turning out.

Photos

Banana malt loaf

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Juliet Baptiste-Kelly

Nutritional info

Nutritional values are per serving.

  • Calories: 138g
  • Fat: 0g
  • Saturated fat: 0g
  • Protein: 3g
  • Carbohydrates: 30g
  • Sugars: 16g
  • Fibre: 2g
  • Salt: 0.2g

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