Mini Banana Wholewheat Loaves |

Name: Mini Banana Wholewheat Loaves
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 100 g softened butter; 175 g caster sugar; 2 large eggs; 2 ripe bananas, mashed; 225 g whole wheat self-raising flour; 5 ml – 1 tsp baking powder; 25 ml – 2 tbsp milk; 25 – 27.5 ml – 2 to 3 tbsp rolled oats, for sprinkling on top

Description

These Mini Banana Wholewheat Loaves are a lovely way to use up ripe bananas and turn them into something worth sharing. They’re soft, lightly sweet, and finished with a sprinkle of oats for a simple homemade touch.

Ingredients

Units Scale

100 g softened butter
175 g caster sugar
2 large eggs
2 ripe bananas, mashed
225 g whole wheat self-raising flour
5 ml - 1 tsp baking powder
25 ml - 2 tbsp milk
25 - 27.5 ml - 2 to 3 tbsp rolled oats, for sprinkling on top

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350⁰F (180⁰C). Grease your mini loaf tins or arrange cardboard mini loaf cases on a baking tray. If you’re using a larger loaf tin, grease it well or line it with parchment paper.
Add 100 g softened butter and 175 g caster sugar to a mixing bowl. Beat until the mixture looks creamy and well combined.
Beat in 2 large eggs, one at a time, mixing well after each addition.
Add 2 mashed ripe bananas and mix until evenly incorporated. Don’t worry if the batter looks a little lumpy from the banana.
Add 225 g whole wheat self-raising flour and 1 tsp baking powder. Pour in 2 tbsp milk, then mix gently until everything is combined. Avoid overmixing, as that can make the loaves heavier.
Spoon approximately 2 heaped tbsp of batter into each mini loaf case, adjusting the amount to suit the size of your tins. Leave a little room at the top for the batter to rise.
Sprinkle 2 to 3 tbsp rolled oats evenly over the tops of the unbaked loaves.
Bake for 20 to 30 minutes, checking from the 20 minute mark. The loaves should be risen and lightly browned, and a skewer inserted into the centre should come out clean or with a few moist crumbs, but no wet batter. Larger mini loaves may need a little longer.
Remove the loaves from the oven and leave them in their tins for about 5 to 10 minutes. Transfer them to a wire rack to cool, or enjoy one slightly warm if you can’t resist!
Baking note: If you’re making one large loaf instead, allow approximately 50 to 60 minutes, checking the centre before removing it from the oven. Baking time will vary with the size and material of your tin.

Notes

Prepared, tried, and tested by Preshana