Ingredients
-
1
-
1/2
-
1
-
2 1/4
-
1
-
1
-
1/2
-
3
-
2
-
1
-
2
-
1
-
-
-
Directions
Banana and Apricot Bread,From Jody Vassallo little ideas diabetes. I don’t have a particularly sweet tooth for sugary foods but I do like savoury and or fruit breads which are not overly ladened with fruit through.,Very flavorful and moist. I subbed dried cranberries for the sultanas, but otherwise made as written. Will be making this again.
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Steps
|
1
Done
|
Preheat Oven to 180c (350f/Gas 4). |
|
2
Done
|
Lightly Grease and Line a 10cm X 20cm (4inch X 8inch) Loaf Tin. |
|
3
Done
|
Put the Apricots, Sultanas and Apple Juice Into a Pan and Bgring to the Boil and Cook For 10 Minutes or Until the Fruit Has Absorbed All the Liquid. |
|
4
Done
|
Sift the Flour, Baking Powder and Mixed Spice Into a Bowl and Stir in the Oat Bran and Sugar or Sweetener. |
|
5
Done
|
Whisk Together the Eggs, Buttermilk and Oil and Stir Into the Dry Ingredients and Then Fold in the Mashed Banana and Fruit Mixture. |
|
6
Done
|
Spoon the Mixture Into the Prepared Tin and Bake For 50 to 60 Minutes or Until a Skewer Comes Out Clean When Inserted Into the Centre. |
|
7
Done
|
Set Aside For 5 Minutes Before Turning Out on a Wire Rack to Cool Completely. |
|
8
Done
|
Serve the Bread Plain or With a Low Fat Spread. |
