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Ingredients

  • 200g wholemeal plain flour
  • 100 plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 70g walnuts, roughly chopped
  • 130g sultanas
  • 85g soft brown sugar
  • 60ml vegetable oil
  • 1 heaped tbsp low fat natural yoghurt
  • 225g courgette, grated
  • 170g ripe banana, mashed (about 2 normal sized bananas)
  • 2 large eggs, beaten

Method

  • STEP 1
    Preheat the oven to 180C/160C fan/350F/gas mark 4.
  • STEP 2
    Grease with butter and line a medium (2lb) loaf tin.
  • STEP 3
    Sift together the flours, baking powder, bicarbonate of soda and cinnamon, with a pinch of salt in a large mixing bowl. Add the sugar, walnuts and sultanas.
  • STEP 4
    In a separate bowl combine the remaining ingredients, before gently folding into the dry mixture.
  • STEP 5
    Spoon the cake mixture into the prepared tin and bake for 1 hour and 10 minutes or until the cake is risen and golden brown. If the loaf is browning too quickly cover loosely with aluminium foil.
  • STEP 6
    Leave to cool in the tin before turning out. Serve cut into thick slices, spread with butter if liked.
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