AuthorDannielle IllingworthCategorySnacks, Sweets & DessertsDifficultyBeginnerI must admit, I'm a massive fan of banana bread. But I've swapped the store-bought, sugar- and fat-laden version for this healthier kind - and it's absolutely delicious!
Preheat oven to 180C. Grease a rectangular cake tin.
Combine dry ingredients - flours, cinnamon, raw sugar in a large bowl.
In a separate bowl, mix rice malt syrup, eggs, milk and olive oil. Add to dry mixture and combine well. Fold through mashed bananas until just combined.
Pour mixture into cake tin and bake for 45-55 minutes until skewer comes out clean.
Ingredients
Directions
Preheat oven to 180C. Grease a rectangular cake tin.
Combine dry ingredients - flours, cinnamon, raw sugar in a large bowl.
In a separate bowl, mix rice malt syrup, eggs, milk and olive oil. Add to dry mixture and combine well. Fold through mashed bananas until just combined.
Pour mixture into cake tin and bake for 45-55 minutes until skewer comes out clean.
