Just made a fabulous banana loaf.

I had a couple of brown bananas hanging around and decided to turn them into something tasty. This recipe uses very little sugar and fat and I used spelt flour instead of wholemeal.

2 large bananas

4 fl oz milk (soya, cows whatever you prefer)

6oz wholemeal flour (or spelt)

1 tsp baking powder

4oz sultanas

2oz butter or vegan spread

2oz brown sugar

2oz ground almonds

2tsp cinnamon

Chop the banana and blend with the butter, milk, and sugar until well mixed. Combine the flour, almonds, baking powder, cinnamon and sultanas. Blend the two mixtures and transfer into a prepared tin. Bake in a pre heated oven at 180 degrees C (350 degrees F) for 50 minutes or until golden and cooked through. Cool in the tin for 10 mins. Serve in slices

Mmmmmm, lovely with a cup of tea (green of course) on a rainy day like today.

(Recipe taken from The Organic Baby & Toddler Cookbook by Daphne Lambert & Tanyia Maxted-Frost)