Café Style Banana
Bread
Serves 14
Points per serving: 3 (original points)
5 spray low-fat cooking spray
220 g plain flour
2 tsp baking powder
½ tsp cinnamon, ground
110 g low-fat spread
100 g light brown sugar
1 tsp artificial sweetener, powdered
1 tsp vanilla essence
2 medium eggs, lightly beaten
3 small bananas, ripe, well mashed
125 ml sour cream
Preheat oven to Gas Mark 4/180°C/350°F. Spray a standard
11x26cm deep loaf tin with oil. Line base with a piece of baking paper and set
aside.
Sift flour, baking powder and cinnamon together in a bowl
and set aside.
Beat spread, sugar, sweetener and vanilla essence in a
separate bowl using electric beaters until light and creamy. Add eggs, one at a
time, ensuring each egg is beaten well before adding the next. Fold through
flour, bananas and sour cream, making sure not to overbeat mixture.
Spoon mixture into prepared tin, smoothing surface with a
spatula. Bake in preheated oven for approximately 1 hr, or until golden brown
and cooked through when tested with a cake skewer.
Notes
This banana bread can be stored in an airtight container for
3-4 days. It is also suitable to freeze for up to 3 months. We suggest slicing
the loaf before freezing for best portion control and freshness.
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