By Andy Crawford
I thought you might like to try out my recipe. It needs to be made before venturing out on the hill ... but it looks good, it tastes good and, by golly, it does you good!
2 large bananas (mashed)
4oz sunflower margarine
6fl oz skimmed milk
4oz soft brown sugar (dark Muscovado is best)
2 egg whites
4oz old-fashioned porridge oats (big flat rolled ones)
6oz wholemeal self-raising flour (the coarser the better!)
2 teaspoons baking powder
� teaspoon bicarbonate of soda
4oz sultanas (lightly floured)
Cinnamon, grated nutmeg or allspice (optional)
Mix the bananas, sugar, margarine, egg whites and milk together in a large
bowl (I usually use the hand blender as it's less messy than using the fingers!).
Stir in the flour, oats, baking powder and bicarbonate of soda.
Gently stir in the floured sultanas and spice of your choice.
Pour the mixture into a lightly greased loaf tin (8in x 4in non-stick) and bake until a skewer, inserted into the loaf, comes out clean. Cooking time is 50 � 55 minutes at 180�C/350�F/gas mark 4.
Cool in the tin for 10 minutes, remove and continued to cool on a wire rack.
Slice into generous pieces, layer and freeze in a plastic box until required (if you can resist tucking into it before you get out there!)