Diet compatible Banana Bread Recipe for Debbie

Banana Bread

1 ¼ c (180g if wholemeal) self raising flour
1tsp cinnamon
1 Tbsp low fat margarine (18g)
½ cup brown sugar (110g)
1 egg
¼ cup skim milk
½ cup banana (120g)

Directions: Just mix well. You could use the creaming method if you were fussy, but I generally just throw it all in together in no particular order and mix it well (no lumps of banana should be visible).
Cook for 30mins at 220ºC if doing loaves. Watch the oven if you’re doing muffins (10 or 12 mins, don’t quote me).

Comments: This recipe is great for loaves or muffins. It freezes well. Muffins are good in lunchboxes or as after-school snack. Loaves can be sliced, frozen and then enjoyed by toasting and buttering straight from the freezer. We like to split the hot muffins and butter them.

Single batch (with white flour) 12 slice loaf has 1.5g fat/465kJ per slice.

I tend to quadruple the recipe because 120g banana doesn’t usually make much of a dent in my dead banana collection. The 4x batch makes 12 regular muffins and 2 slim loaves, or 2 really fat loaves.

Variations:
• Sprinkle with cinnamon sugar before baking
• Substitute half the sugar with sugar substitute
• Ice muffins when cold.
• You could add chopped dates or choc chips if you wanted.
• Split reheated muffins, fill with ice cream and drizzle with maple syrup.