Rye and treacle banana bread loaf

Name: Rye and treacle banana bread loaf
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 120 ml sunflower oil, plus extra for greasing; 90 g golden granulated sugar, plus 2 tbsp; 3 tbsp treacle; 1 tsp vanilla bean paste; 2 eggs; 3 medium ripe bananas; 60 g natural yogurt; 1 tsp bicarbonate of soda; ½ tsp ground cinnamon; ½ tsp fine salt; 180 g dark rye flour

Dark rye flour gives this cake real depth of flavour and great colour. The addition of treacle creates a wonderfully rich and sticky texture.

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Serves10
CourseCake
Prepare15 mins
Cook1 hr 5 mins
Total time1 hr 20 mins

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120ml sunflower oil, plus extra for greasing
90g golden granulated sugar, plus 2 tbsp
3 tbsp treacle
1 tsp vanilla bean paste
2 eggs
3 medium ripe bananas
60g natural yogurt
1 tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp fine salt
180g dark rye flour

Preheat the oven to 180 ̊C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put the oil, sugar, treacle, vanilla and eggs in a large bowl and use a balloon whisk to whisk together until combined and smooth. In a separate bowl, mash 2 of the bananas with a fork, then add the yogurt, bicarbonate of soda, cinnamon and salt; stir well to combine.
Stir the banana mixture into the egg mixture. Stir in the flour until just combined, then pour into the prepared tin. Halve the remaining banana lengthways and lay it on top. Sprinkle over the remaining 2 tbsp sugar. Bake for 1 hour-1 hour 5 minutes, covering loosely with foil after 45 minutes if browning too fast, until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Typical values per serving when made using specific products in recipe