Stork banana bread
“Make banana bread even better - oven bake your bananas before putting them in your batter! #StorkSecrets”
Cooking time50 minutes
Prep time45 minutes
Servings8 portions
Ingredients
- 50 gram pecans optional
- 4 bananas
- 110 grams margarine spread Stork
- 225 grams self-raising flour
- 170 grams caster sugar
- 2 eggs
| Energy (kcal) | 377 kcal |
| Energy (kJ) | 1578 kJ |
| Protein (g) | 5.6 g |
| Carbohydrate incl. fibre (g) | 51.8 g |
| Carbohydrate excl. fibre (g) | 49.5 g |
| Sugar (g) | 26.2 g |
| Fibre (g) | 2.3 g |
| Fat (g) | 17.3 g |
| Saturated fat (g) | 2.9 g |
| Unsaturated fat (g) | 13.6 g |
| Monounsaturated fat (g) | 8.1 g |
| Polyunsaturated fat (g) | 5.4 g |
| Trans fat (g) | 0.8 g |
| Cholesterol (mg) | 54 mg |
| Sodium (mg) | 447 mg |
| Salt (g) | 1.12 g |
| Vitamin A (IU) | 597 IU |
| Vitamin C (mg) | 3.4 mg |
| Calcium (mg) | 110 mg |
| Iron (mg) | 1.83 mg |
| Potassium (mg) | 218 mg |
Instructions
- Heat the oven to 180c fan
- For our #StorkSecrets tip, slice 4 bananas into small pieces, sprinkle with caster sugar and bake until brown. This will make for a richer taste in the final bake.
- Beat together the Stork, flour, sugar, eggs and freshly baked bananas
- Once combined, mix in the nuts (if desired)
- Line a 900g loaf tin with a thin layer of Stork and slice the spare banana in half length-ways
- Spoon the mixture into a 900g loaf tin and place one half of the banana on top for decoration
- Bake for 50 minutes or until a skewer comes out clean
