HFG gluten-free banana bread
Serves:
10
Time to make:
1 Hour 10 mins
Total cost:
$8.40 / $0.84 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
Gluten-free
Instructions
Instructions and steps:
Step 1 Preheat oven to 180°C. Grease and line a 4-cup-capacity loaf tin with baking paper.
Step 2 In a large bowl, combine baking mix, baking powder, LSA and sugar. In a separate bowl, beat together remaining ingredients.
Step 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)
About this Recipe
Photography: Ian Wallace
First Published:
August 2010
Rating:
(1 vote)
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Full ingredient list:
- 3/4 cup gluten-free baking mix
- 1 1/2 teaspoons gluten-free baking powder
- 3/4 cup LSA (ground linseed, sunflower seed and almond mix)
- 1 cup castor sugar
- 3 eggs, lightly beaten
- 4 ripe bananas, peeled, mashed
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
Nutritional information (per serve)
Energy:
1300kJ
Calories:
311cal
Protein:
5g
Fat:
12g
- saturated:
2g
Carbohydrates:
45g
- sugars:
35g
Dietary Fibre:
3g
Sodium:
90mg
Calcium:
20mg
Iron:
1mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
We use this loaf recipe often, but with only half the oil amount (found it too greasy initially). And put it into 2 loaf tins. It's soft- like cake, and gorgeous!