Wholemeal Banana and Raisin Loaf

This makes a wonderfully moist banana loaf which lasts for several days wrapped in greaseproof paper in a tin.  Great for packed lunches and to accompany a cup of tea.
You can leave the raisins out if you prefer or replace them with chopped nuts.

Ingredients

 100g Raisins or Sultanas

50g Light Brown Sugar

50g Caster Sugar

1 Large Egg

75ml Sunflower Oil (or another flavourless oil)

100ml Natural Yoghurt

3 Ripe Bananas

200g Self-Raising Wholemeal Flour (I use Doves Farm Organic, it's very fine)

• Fully line a loaf tin (approx. 26 x 14cm) with greaseproof paper and preheat the oven to 175C (fan).
• Tip the raisins into a small bowl and cover with hot water (not boiling) from the kettle, leave to soak for at least 10 minutes to plump up.  
• Mash the bananas in a mixing bowl, add the sugars, egg, oil and yoghurt then mix to combine.
• Weigh the flour into a separate bowl then toss in the drained raisins, turn them over in the flour and tip the whole lot into the banana mixture.  Stir to combine thoroughly then spoon it into the lined tin.
• Bake in the preheated oven for 45 minutes until a skewer comes out clean when inserted into the middle of the loaf.
• Leave to cool completely before slicing.  Wrap in greaseproof paper to store in a tin or airtight container.