Whisky & Raisin Banana Bread
The perfect snack for the trail, made with wholemeal flour and nuts for sustained energy, and free from refined sugar to avoid those pesky sugar crashes. For extra oomph, try it with peanut butter! Makes about 10 slices.
Ingredients
- 100 g raisins or sultanas
- 75 ml whisky bourboun, rum, port or other elixir
- 140 g wholemeal flour
- 100 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- salt
- 400 g ripe bananas mashed
- 4 tbsp agave syrup maple syrup, or honey
- 3 eggs beaten
- 150 ml yoghurt
- 50 g pecan or walnuts roughly chopped
Instructions
- Heat oven to 160C/140C fan/gas 3.
- In a small saucepan, combine the raisins (or sultanas) and whisky (or rum) and bring to the boil. Take off from the heat, cover, and leave to sit while you get on with the rest of the recipe. (This is done to plump the raisins. You can skip this step, but it does make them nicer! If not using whisky or rum, try orange juice, or even just water.)
- Line a 2lb loaf tin with baking parchment. Mix the flours, bicarbonate of soda, baking powder, spices and a pinch of salt in a large bowl.
- Mix the bananas, syrup, eggs and yoghurt. Stir into dry ingredients until just mixed, then fold in the raisins and nuts. Gently scrape into the tin.
- Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
- Cool in tin on a wire rack. Enjoy warm or at room temperature. It’s also good toasted and smeared with good salty butter!
Notes
Nutrition (per piece if sliced into 10 pieces): 240 kCal | 5.5g Fat | 39g Carbs | 6g Protein