Breakfast banana bread

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(11)
Breakfast & Brunch
8 peopleServes
8
Prep   10 min
Cook   60 min
Other   10 min (Cooling)
Other10 min (Cooling)

This bread is especially good lightly toasted. Freeze leftover slices, individually wrapped in plastic wrap, for up to 2 weeks

  • Oil spray, 1 spray(s) (2-sec spray)
  • Self-raising flour, wholemeal, 1¼ cup(s)
  • Self-raising flour, white, ¾ cup(s)
  • Artificial sweetener (aspartame), powder, ½ cup(s)
  • Ground nutmeg, 1 teaspoon(s)
  • Baking powder, 1 teaspoon(s)
  • Milk, low-fat, ½ cup(s), or reduced-fat buttermilk
  • Eggs, raw, 1 extra large egg(s), lightly beaten
  • Vanilla essence, 1 teaspoon(s)
  • Banana, 3 medium, ripe, mashed
  • Walnuts, 4 tablespoon(s), chopped

Method

  1. Preheat the oven to 180°C. Spray a 21 cm × 9 cm loaf tin with cooking oil and line with baking paper.
  2. Combine the flours, sweetener, nutmeg and baking powder in a large bowl and mix well. In another bowl, whisk the buttermilk or milk, egg and vanilla together. Make a well in the dry ingredients and pour in the milk mixture. Stir in the mashed baanana and chopped nuts.
  3. Spoon the batter into the prepared tin and smooth the top. Bake for 55–60 minutes until lightly golden and a skewer inserted in the centre comes out clean. If the top is browning too much, cover with foil for the last 5 minutes of cooking.
  4. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool. Allow to cool to room temperature before slicing.
  5. Store in an airtight container for up to 3 days.

 

Nutrition facts per serve
Makes 8 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Vegetables0
Fruit0.5
Dairy0
Healthy Fats & Oils0.8
Indulgences0
Calories219
Protein6.3 g
Total fat5 g
- Saturated fat0.8 g
Total carbohydrates34.6 g
- Total sugars6.8 g
Fibre4 g
Sodium569 mg

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