Name: Healthy banana bread
Prep time: 90 min
Total time: 90 min
Ingredients: 2 cups (300g) white spelt flour; 1 cup (150g) wholemeal spelt flour; ½ cup (60g) ground almonds; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; 1½ teaspoons baking powder; 1 teaspoon bicarbonate of soda (baking soda); 2 large very ripe bananas (460g); ½ cup (125ml) soy milk; ½ cup (125ml) vegetable oil; 200 grams silken tofu; ½ cup (125ml) pure maple syrup; 1 teaspoon vanilla extract; ¼ cup (60ml) sparkling apple juice; 1 tablespoon pure maple syrup, extra; ½ cup (55g) coarsely chopped walnuts

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Ingredients

2 cups (300g) white spelt flour

1 cup (150g) wholemeal spelt flour

½ cup (60g) ground almonds

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1½ teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

2 large very ripe bananas (460g)

½ cup (125ml) soy milk

½ cup (125ml) vegetable oil

200 grams silken tofu

½ cup (125ml) pure maple syrup

1 teaspoon vanilla extract

¼ cup (60ml) sparkling apple juice

1 tablespoon pure maple syrup, extra

½ cup (55g) coarsely chopped walnuts

Method

1.Preheat oven to 180°C/350°F. Grease and line a 12cm x 24cm loaf pan.

2.Sift flours, ground almonds, cinnamon, nutmeg, baking powder and bicarbonate of soda into a large bowl.

3.Blend or process one banana, milk, oil, tofu, syrup and extract until smooth.

4.Finely chop remaining banana.

5.Add wet ingredients to dry ingredients; mix well, then gently stir in the finely chopped banana and apple juice. Pour mixture into pan.

6.Bake for 1 hour or until a skewer inserted into the centre comes out clean (cover with foil if the bread is over-browning during cooking).

7.Stand in pan for 5 minutes; turn bread, top-side up, onto a wire rack. Brush with extra syrup; sprinkle with nuts.

The banana bread can be served warm or cold. Leftover banana bread can be stored in an airtight container for up to 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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