Monday, October 1, 2012

Allergy free peach, apricot and mango banana bread recipe

  • 4 ripe bananas, smashed
  • cup Nuttlex, melted
  • ½ cup brown sugar (optional)
  • 2 teaspoons Orgran No Egg whisked with 60mls water
  • 1 tsp baking soda
  • Pinch of salt
  • 1½ cups Orgran all purpose flour
  • 1 cup Orgran self-raising flour
  • 1 tsp ground nutmeg
  • 100g dried peach, coarsely chopped
  • 100g dried apricot, coarsely chopped
  • 100g dried mango, coarsely chopped

  • Preheat the oven to 180°C.
  • With a wooden spoon, mix Nuttlex into the mashed bananas in a large mixing bowl.
  • Mix in the sugar and Orgran No Egg mix.
  • Sprinkle the baking soda and salt over the mixture and combine.
  • Gradually add the flours and nutmeg and combine.
  • Fold in the dried fruit.
  • Pour mixture into a buttered small-medium bread tin.
  • Bake for 1 hour or until cooked through.
  • Rotate the tin at least once to ensure even cooking.
  • Remove to a wire rack after 5 minutes cooling in the tin.

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