Cook: 20 min
200g strong wholemeal flour
200g plain flour, plus extra for kneading and dusting
1 tsp Salt
2 tbsp caster sugar
1 tsp Bicarbonate of soda
2 ripe bananas
250ml Buttermilk, or 250g low-fat natural yoghurt
100ml semi-skimmed milk
1. Preheat the oven to 220/gas 7. Mix the flours, salt, sugar and bicarbonate of soda in a large bowl.
2. Peel the bananas and mash them to a pulp. Add to the flour with the buttermilk or yoghurt and enough semi-skimmed milk to make a firm (but not dry) dough. Knead lightly until smooth, then shape into a 23-cm (9-inch) round.
3. Cut the round into six wedges. Transfer to a non-stick baking sheet and sprinkle with a little flour. Bake for 20-30 minutes until browned and crusty. Cool on a wire rack.