THE DAIRY KITCHEN
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 55 MINS
This recipe was developed for school canteens, but is suitable for home use. This banana bread is higher in fibre and lower in fat and sugar than most recipes for banana bread, but still very delicious and moist!
Ingredients3 (400g peeled) very ripe bananas, mashed
1/4 cup brown sugar
1 teaspoon vanilla essence
60g reduced fat dairy spread, melted
2 eggs, beaten
1/2 cup reduced fat milk
1 3/4 cups wholemeal self-raising flour
2 teaspoons mixed spice
1/2 teaspoon bicarbonate soda
1/2 cup rolled oats
1 tablespoon rolled oats, extra, for sprinkling
This loaf can be frozen whole, or in individually wrapped slices then defrosted at room temperature as required. Banana bread is best eaten on the day it is made, after this it can be frozen or kept for an extra day in an airtight container. To freshen, warm slices in a toaster or microwave. Add a handful of sultanas to the mixture in Step 2 for added sweetness and moisture.
Nutrition (per serve)
|Dietry Fibre (g)||3.9|
|Fat Total (g)||5.6|
- Mix bananas, sugar, vanilla, dairy spread, eggs and milk in a large bowl.
- In another bowl sift together flour, spice, and bicarbonate soda and stir in the oats. Gently fold in the wet ingredients until combined, taking care not to over mix.
- Pour batter into a lightly greased 21x11cm loaf pan. Sprinkle with extra oats and then bake at 180C for 55-60 minutes or until a skewer comes out clean.
- Cool on a wire rack. Slice and serve spread with reduced fat ricotta or cream cheese and drizzled with a little honey if desired.