Operating instructions

Cooking spray

1-1/3 cups unbleached all-purpose flour

1/4 cup walnut halves, shells removed

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1-1/2 ripe bananas (about 240g total),

peeled, cut into 2.5cm pieces

1 large egg

1 large egg white

2/3 cup sugar

1/3 cup plain nonfat yoghurt

2-1/2 tablespoons unsalted butter,

in 2.5cm pieces

1-1/4 teaspoons vanilla extract

Preheat oven to 175°C. Lightly spray a 23 x 13cm loaf pan with cooking spray. Insert metal

blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.

Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional

10 seconds. Add egg, egg white, sugar, yoghurt, butter and vanilla extract. Process until well

combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in,

about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the centre comes

out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and

cool completely on wire rack.

Muffin variation:

Lightly spray 12 standard (1/2-cup) muffin cups with vegetable oil cooking spray. Divide the

batter evenly among the 12 cups. Bake at 175°C for 16 to 20 minutes. For variety, add 1/3

cup chocolate chips when pulsing in the flour mixture.

Nutritional analysis per serving:

Calories 131 (28% from fat) • carbo. 22g • pro. 3g • fat 4g

sat. fat 0g • chol. 21mg • sod. 125mg

• fibre 1g

Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (14 servings)

Preparation: 10 - 15 minutes, plus 2 hours baking and cooling