Kumara and banana loaf

Serves: 12 (makes 12 slices)

Time to make: 1 hr 30 mins

Hands-on time: 20 mins

Ingredients

1 ½ cups self-raising flour
1 cup wholemeal flour
1 teaspoon baking powder
2 teaspoons ground ginger
1 ¼ cups mashed banana (about 3 ripe bananas)
2 cups grated kumarasweet-potatoX
¼ cup honey
3 eggs
zest and juice of 1 lemon
2 teaspoons vanilla extract
⅓ cup soy milk (or other non-dairy milk)

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Instructions

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1 Preheat oven to 150°C. Grease and line a 7 x 21 x 10.5cm loaf tin with baking paper.

2 Combine flours, baking powder and ginger in a large bowl; make a well in the centre. Add remaining ingredients to bowl and stir until well combined. Pour the batter into prepared loaf tin and smooth surface. Bake for 1 hour and 10 minutes, or until golden and a skewer inserted into the centre comes out clean.

3 Leave loaf to cool in tin for 10 minutes, then transfer to a wire rack to cool. Cut into slices and serve, or toast and serve.

Variations

Make it gluten free: Use gluten-free flours and check baking powder, ginger and soy milk are gluten free.

HFG tip

Store loaf in an airtight container in a cool, dry spot, or wrap individual slices and freeze.

Nutrition Info (per serve)

Calories 183cal

Kilojoules 760kJ

Protein 6g

Total fat 2g

–Saturated fat 0g

Carbohydrates 35g

–Sugars 13g

Dietary fibre 3g

Sodium 110mg

Calcium 40mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2016

One comment on Kumara and banana loaf

Tegan Webb April 11, 2021 at 4:53 pm #

Very nice, would like to try with cinnamon rather than ground ginger as it’s a bit overpowering

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