Plenty Loaf

A community recipe by Hera

Not tested or verified by Nigella.com

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Introduction

Don't forget Soya Flour! You can adapt pretty much any recipe to non-wheat by replacing the ordinary flour with soya flour. Bear in mind that you need to bake soya flour at a slightly lower temperature, as it seems to brown and burn more quickly than wheat flour (if you're usual recipe says gas mark 6, bake it on 5 if using soya flour). I make a great loaf cake, full of dates, walnuts and banana, called Plenty Loaf. Although there's plenty to start with, you'll find this loaf cake gets eaten pretty pronto.

Ingredients

Serves: 6

Metric Cups

300 grams soya flour
150 grams butter (or margarine or non-dairy spread, suitable for cooking)
150 grams sugar
2 eggs
100 millilitres vegetable oil
200 grams walnuts (halves, broken up into good size pieces - toasted in the oven on a baking sheet for about 4-5 minutes - make sure you keep a close eye on them, they can burn easily)
2 bananas (ripe)
200 grams dried dates (not fresh, ripped in half with stones taken out)
½ teaspoon bicarbonate of soda
2 teaspoons bicarbonate of soda (level)
1 pinch of salt
cinnamon (a good shake - and/or nutmeg, if you happen to have them in the cupboard)

10⅗ ounces soya flour
5⅓ ounces butter (or margarine or non-dairy spread, suitable for cooking)
5⅓ ounces sugar
2 eggs
4 fluid ounces vegetable oil
7 ounces walnuts (halves, broken up into good size pieces - toasted in the oven on a baking sheet for about 4-5 minutes - make sure you keep a close eye on them, they can burn easily)
2 bananas (ripe)
7 ounces dried dates (not fresh, ripped in half with stones taken out)
½ teaspoon baking soda
2 teaspoons baking soda (level)
1 pinch of salt
cinnamon (a good shake - and/or nutmeg, if you happen to have them in the cupboard)

Method

Plenty Loaf is a community recipe submitted by Hera and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the over to 150. Toast walnuts for approx 5 minutes-take care to watch them, they burn easily. When walnuts are done, take out and leave on top of cooker on the baking sheet.

Beat the butter (or whatever you're using) and sugar together, add in the bananas (peel, break into pieces and mash them in to the creamed butter and sugar). Add the bicarbonate of soda, bicarbonate of soda, pinch of salt, and good shakes of cinnamon and nutmeg to soya flour. Mix together with a spoon to mix in the bicarbonate of soda and etc you have just added.

Sieve a third of the soya flour into the butter, sugar, banana mix & add some of the beaten egg and mix together. Add in the dates and walnut pieces as you mix in all the flour and eggs.Finally mix in the vegetable oil.

Grease a 9 inch loaf tin and spoon or pour the mixture in to the loaf tin. Put in the oven and bake at 150 for approx 1 hour and 10 minutes. Check with a sharp knife that the middle is cooked, if not put back in the oven on a slightly lower heat for another 10 minutes or so.

Note: As I mentioned before, soya flour browns at a lower temperature then wheat flour. If the top of the loaf looks like it is getting a bit burned cover with some foil, but wait until it has risen a fair bit before you cover the top. When the cake is cooked through, take out of the oven, leave in the tin for a few minutes, then turn out on to a wire rack to cool.

Tastes best the next day. Keep wrapped in foil for freshness and.........enjoy! I love a big slab of this with a cup of tea in the morning, keeps me full-up till lunch time.

Preheat the over to 150. Toast walnuts for approx 5 minutes-take care to watch them, they burn easily. When walnuts are done, take out and leave on top of cooker on the baking sheet.

Beat the butter (or whatever you're using) and sugar together, add in the bananas (peel, break into pieces and mash them in to the creamed butter and sugar). Add the baking soda, baking soda, pinch of salt, and good shakes of cinnamon and nutmeg to soya flour. Mix together with a spoon to mix in the baking soda and etc you have just added.

Tastes best the next day. Keep wrapped in foil for freshness and.........enjoy! I love a big slab of this with a cup of tea in the morning, keeps me full-up till lunch time.