Banana, carrot and sultana loaf
This delicious, popular and easy-to-prepare family loaf provides a satisfying snack that’s less rich than a chocolate bar and most other cakes.
- ½ cup whole blanched almonds
- ½ cup caster sugar
- 3 eggs
- ½ tablespoon finely grated lemon zest
- ½ cup vegetable oil or olive oil
- 1 cup wholemeal self-raising flour
- 1 teaspoon bicarbonate of soda
- Pinch of salt
- 1 ½ cups finely grated carrot
- 1 banana, mashed
- ½ cup sultanas
- 12-15 pitted prunes
- Icing sugar for dusting
Preheat the oven to 180°C. Grease a 20cm loaf tin and line the base with baking paper.
Place the almonds in a food processor and blend to the consistency of coarse breadcrumbs.
In a large mixing bowl, combine the sugar, eggs and grated lemon zest. Add the ground almonds, oil, self-raising flour, bicarbonate of soda and salt and stir until smooth. Stir in the grated carrot, mashed banana, sultanas and pitted prunes so that everything is evenly combined.
Pour the mixture into the prepared loaf tin. If you wish, before baking you can decorate the surface of the loaf with 4 or 5 thin slices of banana. Bake the loaf for about 1 hour. Test to see if the loaf is done by inserting a long skewer into the centre. When the loaf is cooked, it should come out clean.
Remove the loaf from the oven and cool in the tin for 10 minutes. Turn out onto a wire rack to cool.
Before serving, dust with a little icing sugar.
Makes about 12 slices
Recipe and image courtesy of Gabriel Gate and Dr Rob Moodie’s “Recipes for a great life: Simple steps to wellbeing and vitality.”
Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.