Banana rye soda bread

 In Autumn, Baking, Cereals & Pulses, Fruit, Fruit, Vegetables & Cereals, Ingredients, Winter

How often do bananas lie in the fruit bowl, quickly turning from yellow to brown spotted, to black? And automatically the mind thinks of one of two things, smoothies, or banana bread. I’ve been making a lot of rye soda bread over the holidays as it’s been a busy time, and soda bread is obviously much quicker than it’s yeast risen siblings. Therefore I decided I’d see how it dealt with the addition of bananas and a little sugar. The answer was fairly spectacularly, especially thickly spread with salted butter.

Banana rye soda bread

3 overripe bananas
150g rye flour
250g plain flour
50g caster sugar
1tsp bicarbonate of soda
300ml buttermilk
1tsp salt
Oil or butter for greasing

  • Set the oven to 220C and add a small dish of boiling water. Mash the bananas in a bowl, then add all the other ingredients.
  • Mix well and empty into a greased loaf tin. Bake at 220C for 5 minutes then reduce the temperature to 180C for another 35-40 minutes. Check that the loaf is cooked through with a skewer.
  • Rest in the tin for five minutes, then remove and allow to cool on a rack.

Banana rye soda bread

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