Banana malt loaf

Name: Banana malt loaf
Total time: 1 h 15 min
Yield: Slices into 12
Ingredients: 100ml hot strong black tea; 100g pitted dates, chopped; 100g sultanas; 150g malt extract, plus extra for brushing; 50g soft dark brown sugar; 250g plain flour; 2 tsp baking powder; 2 ripe bananas, mashed

Preparation and cooking time
- Total time1 hr and 15 mins
- + maturing
Easy
Slices into 12

Ingredients

100ml hot strong black tea
100g pitted dates, chopped
100g sultanas
150g malt extract, plus extra for brushing
50g soft dark brown sugar
250g plain flour
2 tsp baking powder
2 ripe bananas, mashed

Method

STEP 1
Heat the oven to 160C/fan 140C/gas 3. Line a 2lb/900g loaf tin with a strip of baking paper, leaving the edges overhanging.
STEP 2
Brew the tea then drop in the dates and sultanas while still hot. Gently heat the malt extract and sugar in a small pan, stirring, until the sugar has dissolved. Cool until just-warm.
STEP 3
Put the flour, baking powder and a pinch of salt in a bowl. Mix in the melted sugar, bananas, fruit and tea. Tip the batter into the tin and bake for 1 hour.
STEP 4
Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.