Enjoy our low fat version of this sweet bread with a cup of tea or coffee.
Serves:14 Prep time:15 mins Cook time: 60min Difficulty:Easy
5 sprays Calorie controlled cooking spray
- Preheat oven to Gas Mark 4/180°C/350°F. Spray a standard 11x26cm deep loaf tin with oil. Line base with a piece of baking paper and set aside.
- Sift flour, baking powder and cinnamon together in a bowl and set aside.
- Beat spread, sugar, sweetener and vanilla essence in a separate bowl using electric beaters until light and creamy. Add eggs, one at a time, ensuring each egg is beaten well before adding the next. Fold through flour, bananas and sour cream, making sure not to overbeat mixture.
- Spoon mixture into prepared tin, smoothing surface with a spatula. Bake in preheated oven for approximately 1 hr, or until golden brown and cooked through when tested with a cake skewer.
This banana bread can be stored in an airtight container for 3-4 days. It is also suitable to freeze for up to 3 months. We suggest slicing the loaf before freezing for best portion control and freshness.