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.