Wholemeal Banana Bread

• 2 cups (320g) WhiteWings Wholemeal Self Raising Flour
• 1½ tsp bicarbonate of soda
• 2 tsp mixed spice
• 1 cup (220g) CSR Brown sugar, firmly packed
• ⅓ cup (80ml) milk
• 50g butter or margarine spread, melted
• 2 (59g) eggs
• 2 (1 cup) over-ripe bananas, mashed

1. Preheat oven to 170°C/150°C fan-forced. Grease a 5-6 cup capacity loaf pan and line with baking paper.
2. Sift flour, bicarbonate of soda and mixed spice into a large bowl. Stir in sugar. Make a well in the centre.
3. Whisk milk, butter or margarine and eggs together in a separate bowl. Add milk mixture and mashed bananas to flour mixture and stir to combine. Pour mixture into prepared pan and smooth surface. Bake for 45 minutes or until a skewer inserted into the centre comes our clean. Stand bread in a pan for 10 minutes before turning out onto a wire rack to cool.
4. Cut bread into thick slices and spread with extra butter or margarine to serve.

Flour substitutions: White Wings Wholemeal Self Raising Flour can be replaced with White Wings Self Raising Flour.