Banana Bread Recipe with Malt

Banana malt loaf

  • slices into 12
  • Easy

Use up left over bananas in our moist loaf with tea-infused dried fruit and malt extract. Malt adds an extra nutty caramel taste to this moreish tea time treat

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Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.

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Ingredients

  • hot strong black tea 100ml
  • pitted dates 100g, chopped
  • sultanas 100g
  • malt extract 150g, plus extra for brushing
  • soft dark brown sugar 50g
  • plain flour 250g
  • baking powder 2 tsp
  • bananas 2 ripe, mashed

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Line a 2lb/900g loaf tin with a strip of baking paper, leaving the edges overhanging.

  • Step 2

    Brew the tea then drop in the dates and sultanas while still hot. Gently heat the malt extract and sugar in a small pan, stirring, until the sugar has dissolved. Cool until just-warm.

  • Step 3

    Put the flour, baking powder and a pinch of salt in a bowl. Mix in the melted sugar, bananas, fruit and tea. Tip the batter into the tin and bake for 1 hour.

  • Step 4

    Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.

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Nutritional Information

  • Kcals 194
  • Fat 0.3g
  • Saturates 0.1g
  • Carbs 43.3g
  • Sugars 22.8g
  • Fibre 1.9g
  • Protein 3.4g
  • Salt 0.7g
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