2 large over-ripe bananas, mashed (1 cup mashed banana)
2 eggs, lightly beaten
1/3 cup canola oil
1/4 cup soy milk
125g fresh blueberries
Instructions
Preheat oven to 180oC/160oC fan-forced. Grease a 6cm-deep, 9
cm x 22cm (base) loaf pan. Line pan with baking paper, allowing a
2cm overhang at both long ends.
Sift flours and mixed spice into a bowl. Stir in sugar. Combine
banana, eggs, oil and milk in a large jug. Gradually stir egg
mixture into flour mixture until combined. Gently stir in
blueberries.
Spoon mixture into prepared pan. Smooth surface with a spatula.
Bake for 1 hour or until a skewer inserted into the centre comes
out clean. Set aside in pan for 10 minutes. Transfer to a wire rack
to cool.
Serving
Suggestions
Slice and serve fresh or toasted. Bread can be sliced, wrapped and frozen. Thaw for 20 mins (or microwave) before toasting or grilling.
Originally Submitted
10/11/2011
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