Banana Bread
Print recipe
| Serves | 12 slices |
| Prep time | 5 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 5 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Snack |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Barbecue, Casual Party, Easter, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
A healthy take on Banana Bread, this lovely quick bread is simple to make with none of the excess fat and sugar that is in normal Banana Bread. (Each slice is 5 ProPoints or 6 SmartPoints in the Weight Watchers diet
Ingredients
- 4 to 5 sprays of low-fat oil (I used Fry Light)
- 3 small bananas, peeled and mashed
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 75g brown sugar
- 6 tablespoons low-fat spread
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 250g self-raising flour
- 125mls creme fraiche
Note
A healthy take on Banana Bread, this lovely quick bread is simple to make with none of the excess fat and sugar that is in normal Banana Bread. (Each slice is 5 ProPoints or 6 SmartPoints in the Weight Watchers diet)
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4 and spray a standard 1lb (450g) loaf tin with the low-fat oil spray. Line the bottom with some greaseproof paper to make it easier to take the bread out of the tin when baked. |
| Step 2 | Put ALL of the ingredients into a large bowl and beat with an electric hand whisk, or mix in a food mixer, for about 2 minutes. Beat/mix until JUST blended, do not over mix. |
| Step 3 | Spoon the mixture into the prepared loaf tin and bake for 1 hour, or until it is golden brown and cooked through - test by inserting a cake skewer. |
| Step 4 | Cool in the tin before turning the banana bread out and serving it in slices, buttered. |
| Step 5 | Store in an airtight tin for up 5 days, or slice the loaf before freezing it for up to 3 months. |
