Dairy-free banana bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 121.9
- Total Fat: 1.3 g
- Cholesterol: 23.7 mg
- Sodium: 153.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.2 g
- Protein: 3.3 g
View full nutritional breakdown of Dairy-free banana bread calories by ingredient
Introduction
I adapted this recipe from a 'normal' one, replacing the butter with apple sauce, and the plain flour with whole wheat and adding the flaxseed. Males 16 1cm-thick slices. Very filling. I adapted this recipe from a 'normal' one, replacing the butter with apple sauce, and the plain flour with whole wheat and adding the flaxseed. Males 16 1cm-thick slices. Very filling.Number of Servings: 16
Ingredients
-
200g (2 cups) whole wheat flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon powder (optional)
3/4 tsp lemon zest
115g brown sugar
4 tbsp wheat bran
2 tbsp ground flax seed (optional)
100g (3/4 cup) apple sauce
3 ripe bananas mashed
2 eggs
Directions
Makes 16 slices, each 1-cm thick.
Preheat the oven to 170C.
Sieve together the flour, baking powder and cinnamon powder, then add the other dry ingredients and mix well.
In a large bowl, whisk the eggs with the apple sauce until frothy and add the mashed bananas. Continue whisking until a smooth-is consistency is achived.
Tip in the dry ingredients and mix briefly (as for muffins) taking care not to overwork the mixture.
Pour into a lined loaf tin (21x11 cm) and bake in the middle of the oven until a blade inserted comes out clean.
Leave to cool on a wire rack then slice (as it is very moist cutting it warm is not easy.
Number of Servings: 16
Recipe submitted by SparkPeople user KNITTINGFROG.
Preheat the oven to 170C.
Sieve together the flour, baking powder and cinnamon powder, then add the other dry ingredients and mix well.
In a large bowl, whisk the eggs with the apple sauce until frothy and add the mashed bananas. Continue whisking until a smooth-is consistency is achived.
Tip in the dry ingredients and mix briefly (as for muffins) taking care not to overwork the mixture.
Pour into a lined loaf tin (21x11 cm) and bake in the middle of the oven until a blade inserted comes out clean.
Leave to cool on a wire rack then slice (as it is very moist cutting it warm is not easy.
Number of Servings: 16
Recipe submitted by SparkPeople user KNITTINGFROG.