Banana and Apricot Bread
Recipe: #15716
November 08, 2014
Categories: Breads, Desserts, Snacks, Oven Bake Diabetic, Quick Breads, Flour, Kosher Dairy, more
"From little ideas diabetes cookbook. I don't have a particularly sweet tooth for sugary foods but I do like savoury and or fruit breads which are not overly ladened with fruit through. Yields 1 loaf estimated as 8 slices."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (171 g)
- Calories 265.9
- Total Fat - 7.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 55.4 mg
- Sodium - 230.2 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 6.8 g
- Sugars - 12.5 g
- Protein - 8.2 g
- Calcium - 110.9 mg
- Iron - 2.6 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180C (350F/Gas 4).
Step 2
Lightly grease and line a 10cm x 20cm (4inch x 8inch) loaf tin.
Step 3
Put the apricots, sultanas and apple juice into a pan and bring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
Step 4
Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
Step 5
Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
Step 6
Spoon the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre.
Step 7
Set aside for 5 minutes before turning out on a wire rack to cool completely.
Step 8
Serve the bread plain or with a low fat spread.
Tips
No special items needed.
0 Reviews
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