Banana Bread
Goes great with Flora spread
Cooking time1 hour 0 minutes
Preparation time20 minutes
Servings12 portions
Ingredients
- 3/4 cup plain flour
- 3/4 cup wholemeal plain flour
- 1/2 cup ground natural almonds
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 2/3 cup caster sugar
Nutrition Facts
| Energy (kcal) | 137 kcal |
| Energy (kJ) | 572 kJ |
| Protein (g) | 3.2 g |
| Carbohydrate incl. fibre (g) | 24.8 g |
| Carbohydrate excl. fibre (g) | 22.9 g |
| Sugar (g) | 11.4 g |
| Fibre (g) | 1.9 g |
| Fat (g) | 3.4 g |
| Saturated fat (g) | 0.3 g |
| Unsaturated fat (g) | 2.8 g |
| Monounsaturated fat (g) | 2.0 g |
| Polyunsaturated fat (g) | 0.9 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 113 mg |
| Salt (g) | 0.28 g |
| Vitamin A (IU) | 1 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 77 mg |
| Iron (mg) | 0.71 mg |
| Potassium (mg) | 83 mg |
Instructions
- Preheat the oven to 150°C and grease a 19 x 9cm loaf tin.
- Place flours, almonds, baking powder, bicarb and caster sugar into the bowl of a mixer such as a Kenwood or Kitchenaid. Mix on low speed for about 1 minute, to combine. If using a hand beater, mix the dry ingredients using a wire whisk until evenly blended.
- Add eggs, vanilla and melted Flora. Beat on medium speed for 3 minutes. Remove bowl from mixer and fold in milk and bananas by hand.
- Pour into the prepared tin and bake for 1 hour, or until a skewer inserted in the centre comes out cleanly. Cool in the tin. Keeps for up to 1 week in the fridge, freezes beautifully. Great toasted.
