Banana Courgette Loaf Cake
This flavorful courgette and banana loaf is a delightful treat that combines the subtle sweetness of ripe bananas with the earthy notes of grated courgettes. The addition of walnuts and sultanas lends a lovely texture to each bite, making it a perfect choice for breakfast or a satisfying snack. A hint of cinnamon ties all the flavors together, resulting in a moist and delightful loaf that's sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 200g wholemeal plain flour
- 100 plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- Pinch of salt
- 2 tsp cinnamon
- 70g walnuts, roughly chopped
- 130g sultanas
- 85g soft brown sugar
- 60ml vegetable oil
- 1 heaped tbsp low fat natural yoghurt
- 225g courgette, grated
- 170g ripe banana, mashed (about 2 normal sized bananas)
- 2 large eggs, beaten
Instructions
- Preheat the oven to 180C/160C fan/350F/gas mark 4.
- Grease with butter and line a medium (2lb) loaf tin.
- Sift together the flours, baking powder, bicarbonate of soda and cinnamon, with a pinch of salt in a large mixing bowl. Add the sugar, walnuts and sultanas.
- In a separate bowl combine the remaining ingredients, before gently folding into the dry mixture.
- Spoon the cake mixture into the prepared tin and bake for 1 hour and 10 minutes or until the cake is risen and golden brown. If the loaf is browning too quickly cover loosely with aluminium foil.
- Leave to cool in the tin before turning out. Serve cut into thick slices, spread with butter if liked.
Yield
Serves 8
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