The beginning of September indicates that the spring season is coming to
. Australia I love the spring season, the colours from the flowers and the day becomes longer. As I was glazing through my front balcony enjoying the views of spring colours, the bunch of over-ripen banana sitting at the corner of our kitchen gave me an idea. This time, I will make a quick and easy low fat banana bread with lots of pink colouring…Raspberry!
This loaf is so easy to make and unlike most cake, it has a muffin-like texture due to its low fat content. Instead of making it into a loaf size, I have made them into 8 mini bite size loaves so that I can the fill our lunch boxes with this healthy snack.
Here is the recipe from Taste.com.au
(with my slight modifications in brackets)
Ingredients (serves 12)
Melted butter, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
140g (2/3 cup, firmly packed) brown sugar
195g (3/4 cup) mashed overripe banana
125ml (1/2 cup) reduced-fat milk
2 eggs, lightly whisked
50g butter, melted, cooled (replaced with low fat margarine)
1 tsp vanilla essence
2 x 125g punnets blueberries (replaced with frozen raspberry)
1. Preheat oven to 180°C. Brush a 20 x 10cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
2. Sift the combined flour into a large bowl. Stir in the sugar. Combine the banana, milk, egg, butter and vanilla in a medium bowl.
3. Add the banana mixture and blueberries to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake in oven, covering with foil if necessary to prevent over-browning, for 50-55 minutes or until a skewer inserted into the center comes out clean.
4. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely. Cut into slices and toast, if desired.