Nici Wickes: Whole Banana Bread - Saturday Morning with Jack Tame

When thinking about food waste the focus is often on how we’re wasting money and vital resources but there’s another element to it; Wasted food ends up in landfill which has adverse effects on our environment. So, here’s a recipe for banana bread that’s not only 100% delicious but it also uses the WHOLE banana, skin and all! 
Makes 8-10 slices 
¾ cup sultanas 
¼ cup boiling water 
125g butter, softened 
½ cup brown sugar 
2 large eggs 
2 large very ripe bananas, rinsed in water 
½ cup walnut pieces (optional) 
1 ½ cups self-raising flour 
½ tsp baking soda 
¼ cup milk 

Preheat oven to 170 C and line loaf tin with baking paper.
Soak sultanas in boiling water, to plump up.
Peel bananas and chop skins roughly before putting in a food processor to reduce to a chunky pulp. Mash banana flesh separately with a fork.
Beat butter and sugar until light and creamy, then add the eggs and continue to beat for 2-3 minutes. Sift in dry ingredients (flour, baking soda), add drained raisins, banana skin pulp and mashed bananas and stir to combine. Mix in enough milk to get to a stiff dropping consistency.
Scrape batter into tin and smooth top. Bake in middle of oven for 50-60 minutes, or until a skewer inserted comes out clean.
Leave to cool for 10 minutes before turning out of tin to cool completely

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