Instructions:
- Preheat oven: Set your oven to 200°C (400°F) or 180°C (350°F) fan forced. Line a small loaf pan with non-stick baking paper.
- Combine wet ingredients: In a large bowl, mash the ripe bananas. Add the crushed All-Bran, sweetener, and apple juice. Stir until well combined.
- Add dry ingredients: In a separate bowl, whisk together the self-raising flour, baking powder, ground allspice, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before removing and peeling off the baking paper. Slice into 6 equal pieces and serve warm with a dollop of fat-free natural yogurt or fromage frais.
Tips:
- For a sweeter bread, use ripe bananas with brown spots.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- You can also toast the bread for a delicious snack.
In-Air Fryer Light and Low-Calorie Banana Bread
Note: While air fryers can mimic baking, they might not be ideal for loaf pans. For this recipe, we’ll adapt it to air fryer-friendly portions like muffins or breadsticks.
Ingredients:
- 2 ripe bananas, mashed
- 60g All-Bran Original cereal, crushed
- 4 tablespoons sweetener (granulated)
- 60ml apple juice
- 60g self-raising flour
- 5-6 drops vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon ground allspice
- 3 large eggs, lightly beaten
- Fat-free natural yogurt or fromage frais, for serving