Here is a delicious homemade alternative to commercial banana breads. A convenient snack or healthy treat which provides five times less saturated fat and half the amount of sodium than shop bought banana bread!
Grease and line a loaf tin with baking paper.
Place Nuttelex, sugar, bananas and dates into a food processor and process until the mixture is creamed and bananas and dates are well chopped.
Add eggs and process until mixed in.
Add yogurt, cinnamon and flour and process until mixed in.
Pour mixture into loaf tin.
Bake in a moderate oven for 45 minutes.
Cool on a wire cake cooler or eat warm.
Enjoy!
Servings 12
- Amount Per Serving
- Calories 208
- % Daily Value *
- Total Fat 6.57g11%
- Saturated Fat 1.25g7%
- Sodium 112.22mg5%
- Total Carbohydrate 32.12g11%
- Dietary Fiber 2.27g10%
- Sugars 14.54g
- Protein 4.34g9%
- Vitamin A 14.56%
- Vitamin C 2.67%
- Calcium 8.49%
- Iron 4.50%
- Vitamin B12 5.42%
- Iodine 4.02%
- Magnesium 6.46%
- Zinc 4.38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This cake works best using organic flour however if you choose to use a non-organic flour you may need to adjust the yoghurt amount. We find that organic flour absorbs more moisture so you may need less yoghurt.
You can substitute Nuttelex for margarine or butter.
Ingredients
Directions
Grease and line a loaf tin with baking paper.
Place Nuttelex, sugar, bananas and dates into a food processor and process until the mixture is creamed and bananas and dates are well chopped.
Add eggs and process until mixed in.
Add yogurt, cinnamon and flour and process until mixed in.
Pour mixture into loaf tin.
Bake in a moderate oven for 45 minutes.
Cool on a wire cake cooler or eat warm.
Enjoy!