Friday, 11 February 2011


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:
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.

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