Perfect Banana Loaf

Fresh

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bananaloaf

This banana loaf is a winner, always perfect. Quick, easy and just delicious, moist and divine. An Edmonds Banana loaf recipe that I’ve tweaked to make healthier.

Serves 8 – 10

I have exchanged the butter for Alfa One rice bran oil spread and the sugar for raw sugar. I thrash this recipe and it is always a winner and always enjoyed. My signature lunchbox filler!

1 3/4 cups self raising flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raw sugar
2 eggs
1/4 cup trim milk (or even rice milk)
75g rice bran oil spread (or butter), melted (alternatively use 1/3 cup rice bran oil)
1 cup (or more!) mashed bananas

Sift flour, baking soda and salt into a bowl. Mix in raw sugar. In another bowl beat eggs. Stir in milk, rice bran oil spread (or butter) and banana. Mix quickly into dry ingredients, stirring until ingredients are just combined. Spoon into a greased and lined 22cm loaf tin. Bake at 180 degrees C for 45 to 50 minutes. Leave in tin for 10 minutes before turning out onto a wire rack.

As an alternative, double the recipe exactly and this makes the perfect banana cake as well. Bake in a cake ring and ice with chocolate icing – see the recipe for the best icing below.

A health tip from fit kite-surfer Graham Cheal: “Using just 2 tablespoons of oil makes the loaf just as delicious but means less fat.”
Thanks Graham!

Non dairy foodies: This recipe can be made without milk. Simply swap out the butter for rice bran oil spread and use 100g of the melted spread instead. This banana loaf will still be glorious and moist.

Leigh Elder, Eat For Keeps founder, says “add some more sustaining power to this very tasty banana loaf. Replace part or all of the flour with 50/50 mix of fine ground rolled oats and almond flour.”
www.eatforkeeps.com

 
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