This is a delicious recipe from The Happy Pear for all those who are missing their sugary treats during Lent! It can be prepared in 10-15 mins but takes a little longer to bake than the previous porridge bread I blogged about, with 1hr 15 mins in the oven. So don’t leave it too late in the evening to make this, so that you can enjoy a slice before bedtime. Thanks to The Happy Pear for letting me share their delicious recipe.
- 100g Raisins
- 200g White Spelt Flour (I used ordinary flour and it turned out fine)
- 1 1/2 teaspoons Ground Cinnamon
- 2 teaspoons Baking Powder
- 1/2 teaspoon Bread Soda
- 120ml Sunflower Oil
- 150g Honey
- 2 large Eggs
- 2 medium Bananas
- 50g Walnuts, crushed a little
- Preheat your oven to 150C/300F/GM2. Prepare a 2lb loaf tin either by lightly greasing and dusting it with flour or as I prefer, using a loaf tin liner.
- Put the raisins into a small pan with enough water to cover them, bring to the boil, turn off the heat and leave to one side.
- Sift the flour, cinnamon, baking powder and bread soda into a large bowl. Whizz the oil, honey, eggs and bananas together in a blender if you have one, if not mash the bananas up separate and add to the other wet ingredients in a jug, mixing well.
- Pour the wet ingredients into the dry and mix well, until smooth. Drain the raisins and stir in along with the walnuts.
- Pour the mixture into the loaf tin and bake for about 1 hour and 15 minutes or until a skewer comes out nearly clean.
- Leave to cool for 10-15 minutes, then turn out onto a wire rack to cool.
For more delicious recipes from The Happy Pear, check out their website: https://thehappypear.ie