Рецепт Banana Bread [Vegetarian - Dairy free]
This is a variation from the traditional banana bread, it is friendly to vegetarians and those who can not have dairy.
I have used necter in this to subsitiute the milk(you could also use soy milk) but i find the necter makes the banana bread taste more fruity.
Feel free to also add walnuts into the mixture.
Ингредиенты
- Nonstick Cake/Bread Loaf tin (Or oil spray)
- 1 1/34 cup(s) Self-Raising Flour
- 1/4 cup(s) Plain Flour
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 2/3 Cup(s) Brown Sugar)
- 1/2 Cup(s) Fruit Necter ( I Used Banana + Mango)
- 2 Eggs Gently beaten
- 50 grams Nutlex(diary free spread)[Melted]
- 2-3 Well ripend bananas
Инструкции
- Preheat Oven 180°C(Fan Forced) 200°C(Gas) and spray a medium sized loaf tin with olive oil or conola.
- Sift both the plain, self-raising flours into a bowl. Also Sift cinnamon and nutmeg.
- Gently stir the brown sugar and make a well in the centre, pour the juice, eggs and nutlex into the well. Add the banana purée. Now mix until well combinded and smooth.
- Pour Mixture into Loaf tin and sprinkle a pinch of cinnamon on top, bake in over for 45-50min until skewer comes out clean when inserted into the middle.
- Remove from oven and set to cool for 8-10minutes while still in loaf tin. Carefully remove and allow to further cool on cake rack until cool.
- Slice into even slices at desired thickness wrap each slice in gladwrap and freeze for later use.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 72g | |
Calories 248 | |
Calories from Fat 54 | 22% |
Total Fat 6.12g | 8% |
Saturated Fat 1.42g | 6% |
Trans Fat 0.0g | |
Cholesterol 21mg | 7% |
Sodium 383mg | 16% |
Potassium 84mg | 2% |
Total Carbs 43.88g | 12% |
Dietary Fiber 2.8g | 9% |
Sugars 1.08g | 1% |
Protein 5.21g | 8% |