Gluten-free banana bread

Instructions

1 Preheat oven to 180°C. Grease and line a 4-cup-capacity loaf tin with baking paper.

2 In a large bowl, combine baking mix, baking powder, LSA and sugar. In a separate bowl, beat together remaining ingredients.

3 Stir egg mixture into dry ingredients. Pour into loaf tin and bake for 1 hour, covering with foil if top of bread becomes too dark. Remove from oven. Cool 10 minutes in tin then turn out onto a wire rack to cool completely.

Original ingredients

125g butter, 1 cup castor sugar, 2 eggs, 375ml sour cream, 2 bananas, 1 3/4 cups self-raising flour, 1/4 cup brown sugar, 1/4 cup almonds

What we did

• Replaced butter with more bananas
• Replaced sour cream with olive oil
• Swapped flour for gluten-free flour
• Removed brown sugar
• And cut the cost!

Traditional banana bread (per serve)

Total energy 1750kJ  Total fat 22g (12g saturated fat)

HFG gluten-free banana bread (per serve)

Total energy 1300kJ  Total fat 11g (2g saturated fat)