Banana Bread

I love banana bread and this sw friendly version doesn’t disappoint, it is not the same as a ‘normal’ bread as there’s less flour and no butter so it’s very light, airy but isn’t dry at all.  I added chocolate chips, walnuts and some sultanas which pushed the syns up but was worth it.  Just a note, when you add anything, as the mixture is so light whatever you add will sink, but it’s super tasty and I’d highly recommend

I’ve put the syn values of the ‘extras’ below and you can add what you want.  This loaf cuts into 8 good sized slices or 10 thinner ones…as you can see I don’t syn cooked/mashed fruit.  I never have and it’s been fine for me, if you do then that needs adding

Ingredients:

56g self-raising flour (8 syns)

2 tablespoons syn free sweetener

2 ripe bananas mashed (none, I refuse to syn mashed/cooked fruit)

4 eggs

2 teaspoons almond essence

1 teaspoon baking powder (1/2 a syn)

25g chocolate chips (6.5 syns)/ walnuts (8 syns)/ sultanas (3.5 syns)

Fry lite

Method

Lightly spray a loaf tin with fry lite

Put the flour, sweetener and baking soda in a bowl and give a stir just to mix everything together

 

Add the mashed bananas, almond essence and two eggs, mix well

Separate the remaining two eggs, add the yolks straight into your cake mix and the whites into a clean, dry bowl

Add whatever ‘extras’ you want and stir to evenly distribute

Using an electric whisk, whisk the egg whites until they’re still and gently fold into the cake mix

Pour the mixture into a loaf tin lightly sprayed with fry lite

Pour the mixture into your loaf tin and bake at gas mark 6/a80 degrees for 35-40 minutes or until a skewer comes out clean

Low syn banana walnut, choc chip, sultana bread!

Leave to cool – really good served warm with a cup of tea!

Banana bread, slimming world style

Banana bread with choc chip topping