100g wholemeal flour
125g plain flour
1 tsp salt
1 heaped tsp baking powder
1 tsp ground cinnamon
80g caster sugar
1 egg, beaten
75ml sunflower/rapeseed oil
3 medium ripe bananas, mashed
Few drops of vanilla extract
Preheat the oven to 180oC. Pour a little sunflower or rapeseed oil onto a piece of paper towel and use this to grease the tin by wiping it all around the sides and bottom of the tin. You can also line the bottom of the tin with grease proof paper if you wish.
Weigh out the flours and sieve them into a bowl. The bran from the wholemeal flour won’t go through the sieve so just add it into the bowl once the flour has gone in.
Add in the salt, baking powder and cinnamon, and stir in the sugar.
Measure the oil into a measuring jug and add in the egg. Use a fork to beat the egg lightly in the oil.
Add in the vanilla essence to the eggs and oil (if using).
Mash the bananas on a plate or chopping board using a fork.
Mix the oil and egg mixture into the flour mixture. Don’t beat — just mix lightly with a wooden spoon or spatula to combine the ingredients.
Add in mashed bananas and mix in lightly until incorporated.
Spoon into the tin and bake in the oven for 45-50 minutes, until the loaf is golden brown and springs back when prodded gently with your finger.
Leave in the tin for 10 minutes, then turn onto a wire rack to cool.
Source of Fibre