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Café Style Banana Bread

5
Total Time
1hr 15 min
Prep
15 min
Cook
1hr
Serves
14
Difficulty
Easy
Enjoy our low fat version of this sweet bread with a cup of tea or coffee.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Plain White Flour

220 g, plain white

Baking powder

2 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Low Fat Spread

110 g

Light Brown Sugar

100 g

Artificial sweetener

1 teaspoons

Vanilla Extract

1 teaspoons, level

Egg, whole, raw

2 medium, raw

Banana(s)

3 portion(s), standard, (ripe), well mashed

Soured Cream

125 ml

Instructions

  1. 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.
  2. Sift flour, baking powder and cinnamon together in a bowl and set aside.
  3. 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.
  4. 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.

Notes

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.

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