Super bran breakfast loaf
Photo by Tamara West
I like to call this high-fibre loaf my “breakfast loaf’’, because all I have to do is slice off a piece and a nutritious breakfast is served! It’s a life-saver for those very rushed mornings.
Makes 1 large loaf.
|1 cup||Dates, chopped|
|1 tsp||Baking soda|
|1 tsp||Vanilla essence/extract|
|50 g||Butter, softened|
|1 cup||Brown sugar|
|1 tsp||Vanilla essence|
|2||Bananas, very ripe, mashed|
|1 cup||Carrot, grated, a loosely-packed cup|
|1 cup||Walnuts, or other nuts, chopped|
|1½ cups||Wholemeal flour|
|1 tsp||Baking powder|
|½ tsp||Mixed spice|
- Heat the oven to 180C. Place dates and water in a small pot and boil for about 5 minutes, stirring frequently to mash up the dates. Add baking soda and mix well — it will froth up a bit.
- Beat butter with sugar and vanilla until thick, light and creamy, then beat in egg. Mix in mashed banana, carrot, nuts and dates.
- Stir flour, bran, baking powder and mixed spice together. Add to wet mixture and fold the two mixtures together (with a large metal spoon) until well combined. Do not over-mix.
- Spoon batter into a greased loaf tin and smooth out the top a little. Bake for 45 minutes or until loaf springs back when lightly touched. Leave in the tin for 10 minutes before turning out. This loaf freezes well.