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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven.
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.
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
Total energy 1750kJ Total fat 22g (12g saturated fat)
Total energy 1300kJ Total fat 11g (2g saturated fat)
Calories 310 cal
Kilojoules 1300 kJ
Total fat 12 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I used gluten free plain flour plus 1 and 1/2 teaspoons baking powder. You could also use Gluten Free Self Raising flour.
Instead of LSA I used almond meal and a mix of different nuts and seeds from the pantry.
I replaced the castor sugar with 1/2 cup of coconut sugar and it was absolutely sweet enough.
I used grapeseed oil instead of olive oil. I think any other vegetable or nut oil would be fine.
This banana bread is delicious and easy to make. It is so much better than any of the banana breads we’ve had in a cafe.
It is a classic “are you sure this is gluten free?” That’s how good it is 🙂