BANANA BREAD

Just used some over ripe bananas to make this lovely bread. I sourced this from Eating for IBS by Heather Van Vorous. I used to suffer with IBS about 8 years ago and found this recipe very useful, even now after no longer suffering I still use this one over any other. The secret ingredient: carotino oil. Kids love it, as well at it being a great pre or post run treat.

Here is the recipe:

MAKES TWO 9x5 LOAVES

Preheat oven to 180C / fan 160C

Sift into a large bowl:

3.5 cups all purpose unbleached white flour ( I use plain flour)

½ teaspoon baking powder

2 teaspoons baking soda

½ teaspoon salt

Whisk dry ingredients with a fork until well blended.

In another large bowl blend with an electric mixer until creamy:

6 egg whites for IBS sufferers ( I use 3 eggs including yolk)

1/3 cup carotino oil

1 1/3 cups brown sugar

1 tablespoon vanilla extract

3 cups of mashed over ripe bananas (6-8 bananas)

Add dry ingredients to wet, blend with a wooden spoon until smooth. Pour into lined loaf tins and bake for 50-60 mins or until a cake tester inserted into the centre comes out clean. Cool on a rack. Loaves freeze really well.