31 March, 2019
Ulana Banana Bread
Ulana Banana Bread
Makes: 12 mini loaves (or 24 bariatric portions)
Ingredients:
- 3 teaspoons ORGRAN Vegan Easy Egg
- 1/2 cup water
- 3 large overripe banana
- 130g walnuts, roughly chopped
- 1 & 1/2 cups wholemeal SR flour
- 1/2 cup Naturally Sweet erythritol
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 & 1/2 cup coconut milk
- 1/2 cup sugar free dark chocolate chips
Method:
- Preheat oven to 180 degrees and prepare 12 silicon mini loaves trays by lightly spraying with cooking spray
- Place the easy egg and water in a mixing bowl and whisk until well combined
- Roughly mash the banana and stir though the easy egg mixture
- Add the remaining ingredients and fold through until just combined
- Spoon the mixture evenly between the prepared mini loaf tray
- Bake for 20-25 minutes until golden and a cake skewer comes or clean
- Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Value per Load (halve for a bariatric portion)
- Calories: 196
- Total fat: 10.6g
- Total carbohydrates: 39g
- Total sugar: 5.5g
- Protein: 4.3g
Recipe Notes:
- Store in an airtight container in the fridge for up to 5 days
- This recipe is freezer friendly to be consumed within 6 months
- Erythritol was purchased online from www.naturallysweet.com.au using the promo code WHMP15 to get a 15% discount
- Can be substituted with any low calorie sweetener of your choice.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.