Banana Bread

8
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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