February 09, 2017
Categories: Breads, Desserts, Cakes, Nuts/Seeds, Almond, Walnut, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Picnic, Winter, Blender, Food Processor, Oven Bake, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Quick Breads more
"From Recipes + September '16. This banana bread will keep for up to 3 days in an airtight container or label, date and freeze for up to 3 months."
- Serving Size: 1 (195.4 g)
- Calories 493
- Total Fat - 23.8 g
- Saturated Fat - 3 g
- Cholesterol - 0 mg
- Sodium - 164.1 mg
- Total Carbohydrate - 65.1 g
- Dietary Fiber - 8.2 g
- Sugars - 23.1 g
- Protein - 11.4 g
- Calcium - 164.2 mg
- Iron - 3.9 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.3 mg
Preheat oven to 180C/160C fan forced.
Grease and line a 12cm x 24cm loaf pan with baking paper.
Sift flours, ground almonds, cinnamon, nutmeg, baking powder and bicarbonate into a large bowl.
Blend or process one banana, milk, oil, tofu, syrup and extract until smooth.
Finely chop remaining banana.
Add wet ingredients to dry ingredients and mix well and then gently stir in the finely chopped banana and apple juice and then pour mixture into pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean (cover with foil if the bread is over browning during cooking).
Stand in pan for 5 minutes, turn bread, top side up, onto a wire rack and brush with extra syrup and sprinkle with nuts.
Tips & Variations
No special items needed.