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Banana Bread (egg-free)
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Ingredients | |
135g | sugar, (I use half brown, half caster) |
70g | vegetable fat, (stork or similar) |
250g | self-raising flour |
2 teaspoons | baking powder |
1/4 teaspoon | bicarbinate of soda |
1/4 teaspoon | salt |
3 | mashed ripe bananas |
4-5 tablespoons | soya milk, (or water) - optional |
optional extras: handful raisins, nuts, choc chips or sultanas
Preparation method
1. In the breadpan, roughly combine all the ingredients and any 'extras' with a fork except the milk.
2. Add the milk/water if using - if you prefer a firmer, drier bread you don't need this, if you want a softer, cakier texture, use the liquid.
3. (As above, if necessary combine the ingredients completely in a bowl and transfer to breadpan or bread tin).
4. My machine mixes and cooks for 1 hr 50, if you are just cooking, put on cake or rapid setting, or in the oven about 45-50 minutes at about 180 C / Gas 4 (check that a skewer comes out clean to see if it's done, if not leave a little longer).
5. Take pan out of bread machine/tin out of the oven, leave to cool for 20-30 minutes, the run a butter knife around the edge to help it out of the tin. Turn out and try not to eat it all in one go!
Substitution
Try taking out 2 tbsp of sugar and replacing with 2 tbsp of honey or peanut butter.
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