Banana Bread

Banana Bread

From WW website

POINTS® Value: 3½ (Original points) Serves  12

Ripe bananas are best for this recipe as they have a natural sweetness and mash easily.

	5 spray low-fat cooking spray
	200 g self raising flour
	1/4 teaspoon bicarbonate of soda
	75 g butter
	75 g white sugar
	1 level tablespoon honey, (optional) or an extra tbsp sugar
	2 medium egg(s), beaten
	2 medium banana(s), ripe, mashed
	100 g sultana(s), optional

Spray a 450g (1 lb) loaf tin with cooking spray. Preheat the oven to Gas Mark 4/180°C/350°F.

Sieve the flour and bicarbonate of soda together.

Cream the butter and sugar together (and the honey, if using) until light and fluffy.

Add the eggs gradually, beating well the whole time.

Stir in the flour gently but do not beat the mixture any more.

Stir in the mashed bananas and the sultanas, if using. Spoon into the tin and bake for about 1 hour or until just firm.

Turn out and cool on a rack.

Banana Bread 

200g All Bran
200g Porridge Oats
4 Bananas
2 eggs
2 tsp cinnamon
½ tsp mixed spice
1 heaped tsp baking powder
1 lemon zest
2 heaped tlsp sweetner
½ to a pint of skimmed milk

Mix the All Bran and the porridge oats with the milk in a large bowl and leave for 10 minutes. The mix should be coated in milk, not stood in it like a giant bowl of cereal.

Mash the bananas in a separate bowl and mix in the eggs. Then add the remaining ingredients.

Mix the banana mixture into the bran mixture until it is all combined - the mixture will be quite sloppy.

Line a large loaf tin with greeseproof paper, using spray oil. Pour the mixture in the loaf tin and bake at 140° (gas mark 3) for about 60 minutes. Leave to cool for 5 or 10 minutes before tipping it out of the tin.

There are variations to this try adding apple or pear, raspberries or cranberries, or even chocolate, syrup, dried fruit which you will have to point. Otherwise this is completely NC providing you eat this with/as a meal.

Bear in mind.....if you are doing Full Choice, you have to point this.

If you are doing no count it is only "free" as part of a meal.  If you eat it between meals it need to be pointed

The whole thing comes to 20 pts, so if you are pointing it...cut into 10 @ 2 pts per slice.

Banana Bread

1 large ripe banana or 2 medium
1 egg, beaten
1 oz sweetener
1 x 150g low fat hazelnut yoghurt
4 oz semolina
½ tsp baking powder

Preheat the oven to 190C,375F,gas mark 5. Grease and base-line a 1lb loaf tin.
Peel and mash the banana in a large bowl and mix in the egg, sweetener and yoghurt. Stir in the semolina and baking powder and stir to mix evenly.
Spoon the mix into the tin and bake for 25 mins or until a skewer comes out clean when in inserted in the middle. Turn onto a wire rack to cool and serve in slices

NOTE:  WW have stated that semolina is only no count if made up as you would in a pudding.  As it isn't in this recipe, it isn't strictly no count.  It would be 5 pts for the semolina used here.

Banana bread 

Servings | 12

100g Porridge oats
A long dash of skim milk (sorry can’t be more specific!)
30g Sultanas/Raisins
2 Bananas
1 - 2 Eggs (depending on size), beaten
1 tsp Cinnamon
¼ tsp Mixed Spice
1 heaped tsp Baking powder
Zest of ½ a lemon, chopped up finely
1 heaped dessertspoon sweetener

Mix the allbran and porridge oats with the milk and leave for 10 mins.
Mash bananas up and mix with the eggs, then add remaining ingredients. Mix the banana mixture in to the allbran mixture, until all is combined. The mixture should be quite sloppy – like cake mix.

Pour in to a loaf tin (spray with spray oil first), and bake at 180º for about 45 mins. (Keep an eye on the cake towards the end – it should be dark brown but not burnt).

Leave to cool for 5 mins, then slide a knife all around, tip cake out and leave to cool on a wire rack.