Banana and almond loaf


  • 125g self raising flour (or 125g plain flour and 1 tsp baking powder)
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 75g sultana
  • 50g butter, melted
  • 2 tsp vanilla essence
  • 1 egg
  • 1 tbsp milk
  • 3 ripe bananas, mashed
  • 25g flaked almonds
  • 1-2 tbsp of seeds. I used poppy seeds and sesame seeds


  1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
  2. Mix all the dry ingredients: the flour, baking powder, cinnamon and sultanas in a bowl.
  3. Then mix the wet ingredients in a separate bowl: butter, vanilla essence, egg, milk and mashed bananas.
  4. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly.
  5. Pour the cake mixture into the prepared tin and bake for 30-40 mins or until a skewer inserted in the middle comes out clean.
  6. Remove from the oven, allow to cool in the tin for 10 mins then turn out.