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Wholewheat Banana Loaf and Muffins

Wholewheat Banana Loaf and Muffins

The healthiest banana bread in town! A great South African homegrown recipe.
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You Will Need:

Main Dish
  • 2 extra-large eggs at room temperature
  • ½ cup (125 ml) canola oil
  • 1½ cups (375 ml) buttermilk
  • 3 very ripe bananas, mashed
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • 1 banana, thickly sliced on the diagonal
  • 1 banana, cut in half lengthways
  • ½ cup (125 ml) chopped pecan nuts
Main Dish
  • 2 extra-large eggs at room temperature
  • ½ cup (125 ml) canola oil
  • 1½ cups (375 ml) buttermilk
  • 3 very ripe bananas, mashed
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • 1 banana, thickly sliced on the diagonal
  • 1 banana, cut in half lengthways
  • ½ cup (125 ml) chopped pecan nuts
Before Baking Before Baking
Ready to enjoy. Ready to enjoy.
Shape squares of baking paper, 13 cm x 13 cm over glass. Shape squares of baking paper, 13 cm x 13 cm over glass.
Dispense dough with an ice cream scoop onto the baking paper. Dispense dough with an ice cream scoop onto the baking paper.
Lower baking paper with dough, into the hollows of the muffin pan. Lower baking paper with dough, into the hollows of the muffin pan.

Method:

Adjust oven rack to middle position. Preheat oven to 180 °C. Line the base of a loaf pan (23 cm x 13 cm x 6½ cm deep) with baking paper and line 6 muffin pan hollows with baking paper. See Ina’s Tip.

Remove raisin bag from foil packet and pour boiling water over raisins to plump them up.

Drain raisins immediately and set aside to swell.

Beat eggs and oil together for 1 minute on high speed until well blended.

Add buttermilk and beat in.

Add mashed bananas and beat briefly. Add contents of the pack, drained raisins and half the nuts and stir in by hand with a spatula until unifor mly blended.

Fill 6 muffin cases with the banana mixture and pour the rest of the mixture into the prepared loaf pan.

Top muffins with a slice of banana and sprinkle over a few pieces of chopped nuts. Top loaf with a whole banana cut in half lengthways and sprinkle over remaining nuts.

Bake muffins for 35 - 40 minutes and loaf for 1 hour. Leave to cool. Serve sliced with butter and honey.

Wholewheat Banana Loaf and Muffins

The healthiest banana bread in town! A great South African homegrown recipe.
Wholewheat Banana Loaf and Muffins
  • Makes 1 Loaf plus 6 Muffins
  • Recipe Category: Traditional homegrown south african recipes
  • Products in this recipe:

    Raisin & Bran Muffins

You Will Need:

Main Dish
  • 2 extra-large eggs at room temperature
  • ½ cup (125 ml) canola oil
  • 1½ cups (375 ml) buttermilk
  • 3 very ripe bananas, mashed
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • 1 banana, thickly sliced on the diagonal
  • 1 banana, cut in half lengthways
  • ½ cup (125 ml) chopped pecan nuts
Ina’s Tip

I just love the idea of baking a few muffins with the Banana Loaf, but if you want a bigger loaf, use a bigger loaf pan. How to make your own baking paper muffin cups:

Method:

Adjust oven rack to middle position. Preheat oven to 180 °C. Line the base of a loaf pan (23 cm x 13 cm x 6½ cm deep) with baking paper and line 6 muffin pan hollows with baking paper. See Ina’s Tip.

Remove raisin bag from foil packet and pour boiling water over raisins to plump them up.

Drain raisins immediately and set aside to swell.

Beat eggs and oil together for 1 minute on high speed until well blended.

Add buttermilk and beat in.

Add mashed bananas and beat briefly. Add contents of the pack, drained raisins and half the nuts and stir in by hand with a spatula until unifor mly blended.

Fill 6 muffin cases with the banana mixture and pour the rest of the mixture into the prepared loaf pan.

Top muffins with a slice of banana and sprinkle over a few pieces of chopped nuts. Top loaf with a whole banana cut in half lengthways and sprinkle over remaining nuts.

Bake muffins for 35 - 40 minutes and loaf for 1 hour. Leave to cool. Serve sliced with butter and honey.

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