Kumara and banana loaf

Serves: 12 (makes 12 slices)

Time to make: 1 hr 30 mins

Hands-on time: 20 mins

Ingredients

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)

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free flours and check baking powder, ginger and soy milk are gluten free.

HFG tip

Store loaf in an airtight container in a cool, dry spot, or wrap individual slices and freeze.

Nutrition Info (per serve)

Calories 183 cal

Kilojoules 760 kJ

Protein 6 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 3 g

Sodium 110 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2016

One comment on Kumara and banana loaf

Tegan Webb April 11, 2021 at 4:53 pm #

Very nice, would like to try with cinnamon rather than ground ginger as it’s a bit overpowering

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