Kumara and banana loaf
(at time of publication)
- 1 ½ cups self-raising flour
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 ¼ cups mashed banana (about 3 ripe bananas)
- 2 cups grated kumarasweet-potatoX
- ¼ cup honey
- 3 eggs
- zest and juice of 1 lemon
- 2 teaspoons vanilla extract
- ⅓ cup soy milk (or other non-dairy milk)
1 Preheat oven to 150°C. Grease and line a 7 x 21 x 10.5cm loaf tin with baking paper.
2 Combine flours, baking powder and ginger in a large bowl; make a well in the centre. Add remaining ingredients to bowl and stir until well combined. Pour the batter into prepared loaf tin and smooth surface. Bake for 1 hour and 10 minutes, or until golden and a skewer inserted into the centre comes out clean.
3 Leave loaf to cool in tin for 10 minutes, then transfer to a wire rack to cool. Cut into slices and serve, or toast and serve.
Make it gluten free: Use gluten-free flours and check baking powder, ginger and soy milk are gluten free.
Store loaf in an airtight container in a cool, dry spot, or wrap individual slices and freeze.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 3g
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