Banana Bread
Recipe: #25609
February 09, 2017
"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."
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Grease and line a 12cm x 24cm loaf pan with baking paper.
Step 3
Sift flours, ground almonds, cinnamon, nutmeg, baking powder and bicarbonate into a large bowl.
Step 4
Blend or process one banana, milk, oil, tofu, syrup and extract until smooth.
Step 5
Finely chop remaining banana.
Step 6
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.
Step 7
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).
Step 8
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
No special items needed.
0 Reviews
You'll Also Love
