B00CU1W244_EBOK

1 SERVE (1 SLICE) =
2 units bread
½ unit fruit
¾ unit fats
Breakfast banana bread
MAKES 8 SLICES PREP 15 mins COOK 1 hour
This bread is especially good lightly toasted. Freeze
leftover slices, individually wrapped
in plastic wrap, for up to 2 weeks.
cooking oil spray
1¼ cups (200 g) wholemeal self-raising flour
¾ cup (110 g) self-raising flour
½ cup (12.5 g) powdered sweetener
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ cup (125 ml) reduced-fat buttermilk
or reduced-fat milk
1 egg, lightly beaten
1 teaspoon vanilla extract or essence
3 ripe bananas, mashed (you’ll need
1½ cups/360 g mashed banana)
4 tablespoons chopped walnuts or pecans
1
2
3
Preheat the oven to 180°C. Spray a 21 cm × 9 cm loaf tin
with cooking oil and line with baking paper.
Combine the flours, sweetener, nutmeg and
baking powder in a large bowl and mix well.
In another bowl, whisk the buttermilk or milk,
egg and vanilla together. Make a well in the dry
ingredients and pour in the milk mixture. Stir
in the mashed banana and chopped nuts.
Spoon the batter into the prepared tin and