I LOVE Banana bread!
Admit it, it taste even better if it’s all buttered up and enjoyed with a steaming hot mug of coffee on a rainy day.
With this recipe you don’t need to feel guilty as each slice only contains 3 g of fat, in fact you can ditch the butter all together because this bread is unbelievably moist.
I like to bake my banana bread just a tad bit longer to insure a crunchy crust that goes so well with the contrast of the soft moist bread on the inside.
This low GI banana bread recipe also makes great breakfast muffins.
The muffins / bread are ideal for children’s lunch boxes, they are super healthy, low-fat and high in fibre.
Go on! please those senses and bake a Banana bread.
Yields 16 slices or 16 muffins
30 ml canola oil
190 ml soft brown sugar
60 ml low-fat milk
1 apple ( finely grated with or without the skin)
295 ml Flour
10 ml Baking powder
2,5 ml Salt
125 ml Oatbran
125 ml whole-wheat ProNutro (Original or Apple bake)
Preheat the oven to 180 degrees celsius.
Spray your bread pan with a non-stick cooking spray.
Mix the oil and sugar together in a large mixing bowl.
Grate the apple and Mash the banana with a fork and add fruit to the oil and sugar mixture.
Add the eggs and milk with the sugar mixture and mix through.
Sift the Flour, baking powder and salt together. Add the Oatbran and ProNutro and mix well.
Add the dry ingredients with the oil and sugar mixture and mix through with a wooden spoon, making sure that the mixture
is not over mixed.
Pour mixture in bread pan and bake for 70 minutes or until the bread is done.
Make some great Banana bread muffins by adding a dollop of peanut butter in the centre, follow instructions here.
Recipe from the book 'Sustained Energy for kids - Gabi Steenkamp"