Wholemeal banana racuchy

I really wanted to make these with rhubarb — but, as luck would have it, I couldn’t find any in the local shops (most of them were closed because of the Royal Wedding!). Luckily, I had some overripe bananas at home — and they turned out to be a perfect substitute. These racuchy are made with wholemeal flour, yet they’re still wonderfully fluffy, soft and absolutely delicious. They might surprise you!

Ingredients for wholemeal banana racuchy:

• 2½ cups wholemeal wheat flour
• 1 egg
• 2 egg yolks
• 3 tablespoons vanilla sugar
• 1½ cups milk
• 14 g dried yeast (or 28 g fresh yeast)
• 2 teaspoons lemon juice
• 3 large ripe bananas

Slice the bananas and toss them with the lemon juice.

In a large bowl, mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and mix thoroughly using a fork. Fold in the sliced bananas. The batter should be thick — if it’s too loose, add 1–2 tablespoons of flour. Cover with a tea towel and leave to rise in a warm place for about 1–1.5 hours, until doubled in size.

Heat a thin layer of oil (about 3 mm deep) in a frying pan. Scoop the batter using a large spoon (lightly greased with oil to prevent sticking) and fry on both sides until golden. Turn the racuchy when bubbles appear on the surface. Remove and drain on kitchen paper.

Serve warm, dusted with icing sugar or with your favourite jam.

Enjoy!