Saturday, December 29, 2012

Allergy free light banana bread recipe

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • 125g Nuttlex, melted
  • 3 ripe bananas, mashed
  • 2 tsps Orgran No Egg whisked with 80mls water until thick

  • Preheat oven to 180°C.
  • Grease a small-medium loaf tin.
  • Combine the flours, sugar and cinnamon in a large bowl.
  • Stir the melted Nuttlex and mashed banana together in a separate bowl.
  • Add the banana mixture to the flour mixture and stir until just combined.
  • Gently fold through the No Egg mixture until just combined.
  • Spoon the banana bread batter into the prepared pan.
  • Smooth the top with a spoon.
  • Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
  • Rotate the bread at 15 minutes to ensure even cooking.
  • Set aside in the pan for 10 minutes before turning out onto a wire rack.
  • Serve warm spread with Nuttlex and/or honey.

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