So this week is Bread Week. In anticipation for this weeks episode I have already made our tried and tested banana bread. Maybe not the type of bread Mary and Paul would be expecting for this week, but my mum and I, and the rest of the family love it, so it was a must.
When I first tried this bread, I still remember how sceptical I was. My mum had just found out she was lactose intolerant and was finding it very hard to come to terms with the fact she couldn’t have her ordinary snacks anymore. So my first bite, like most would be when you hear a cake has no butter and no sugar, was taken with apprehension. But it was delicious! I promise you that if you make this you will not be disappointed. It is so moist and light, yet still really fills you up. I’m also currently working on a vegan version so keep your eyes open!
- 3 bananas (mashed) – works best when they are very ripe!
- 100g wholemeal flour
- 100g oatbran
- 2 large egg whites
- 1 whole sweet apple skinned, cored and grated
- 4 tbsp truvia baking blend
- 1 1/4 tsp baking powder
- 1 1/4 tsp bicarbonate of soda
- 1/4 tsp ground cinnamon
- Mix all the dry ingredients.
- Mash the banana’s with the egg whites and whisk until smooth.
- Add the wet mixture to the dry ingredients and combine.
- Pour into a 9inch loaf tin and bake on 180 degrees celcius (fan assist) for 50-55 minutes until browned and springy to the touch.
- Allow to cool and it should keep for a week in an air tight tin.
This is a real winner with my family and anyone who tries it, we love to have a slice with a nice cup of tea in the afternoon.