Guilt Free Snacking …Banana Bread

Bananas don’t usually hang around our fruit bowl long enough to be snatched and used for my baking purposes. When they do however and they start to look a bit past their very best I take full advantage of them for one of my favourite recipes.

My banana bread is a great healthy treat, which always gets the thumbs up. When an apple or an oat cake doesn’t quite cut the mustard for an afternoon snack, this banana bread recipe is sure to hit all the right notes. For an added crunch I also add lightly toasted pecan nuts which have been roughly chopped. Walnuts are also a good alternative. The ginger and cinnamon also adds some extra warmth – the perfect pick-me-up to beat the Monday blues when spring hasn’t quite arrived!

The Ingredients…

225g self raising flour
2 medium sized eggs beaten
175g caster sugar or as I’ve used Xylitol (which is good for your teeth apparently!)
¼ tsp bicarbonate of soda
350g ripe bananas chopped and mashed
100g pecan nuts lightly toasted in the oven for 3-4 minutes and roughly chopped
1 tsp cinnamon
1 tsp ginger

The Baking Bit…
1.Preheat the oven to 180C
2.In a bowl mix the flour and the bicarbonate of soda together
3.Add the sugar/Xylitol and the eggs to the flour along with the cinnamon and ginger and fold everything together
4.Then add in the mashed bananas and the pecan nuts and stir the mixture
5.If the mixture is a little stiff add a splash of milk
6.Pour into a loaf tin and bake for 1 hour

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