This is a riff on the classic banana bread and the old school classic malt loaf. All the familiar flavours of both all rolled into one delicious bake. Best enjoyed with your favourite brew!
Breakfast banana malt loafPrint This
- 1 earl grey teabag
- 150g raisins
- 50g chopped dates (or use 200g raisins)
- 80ml boiling water
- 1 banana (mashed)
- 30g light brown sugar
- 100g malt extract
- 200g wholemeal flour
- 30ml plant milk alternative
- 1 teaspoon of baking powder
- 1⁄2 teaspoon of bicarbonate of soda
- pinch of salt
In a bowl, add the raisins, dates, and earl grey teabag before covering with 80ml of boiling water. Leave the mixture to sit for 10 minutes.
Preheat oven to 180°C/350°F and grease a loaf tin with coconut oil/butter/olive oil.
In a large mixing bowl, sieve in the flour and add the light brown sugar, baking powder, bicarbonate of soda and salt.
After the dried fruit and earl grey tea bag mix has sat for 10 minutes, remove the teabag, and add the mashed banana, malt extract, and plant milk. Mix until well combined.
Empty the wet ingredients into the bowl with the dry ingredients and combine thoroughly, before pouring into the loaf tin.
Bake for 40 minutes, or until a skewer inserted through the middle comes out clean. Leave to cool before slicing.
Slice and serve with a little butter should you wish.