Banana bread

Prep time: 10 minutes
Cooking time: 40 minutes
Makes: 12 slices


4 scoops EleCare® Vanilla
100mL water
¾ cup sugar
100mL rice bran oil
2 medium bananas, mashed
2 egg replacers
2 cups (275g) gluten free self-raising flour
¼ cup quinoa flakes
2 teaspoons bicarb soda
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Nutrition content of 1 serve
Energy (kJ) 970
Protein (g) 4
Fat, total (g) 9
Fat, saturated (g) 2
Carbohydrate, total (g) 37
Sugars (g) 16
Sodium (mg) 283
Fibre (g) 1.5


  1. Preheat oven to 170°c. Line a 12cm x 22cm loaf tin with baking paper.
  2. Mix EleCare® and water and set aside.
  3. Place sugar and oil in a large bowl and whisk until combined.
  4. Add banana and egg replacers and mix well.
  5. Add flour, quinoa, bicarb, nutmeg, cinnamon and EleCare® and mix until mixture is smooth.
  6. Pour mixture into loaf tin and bake for 40 minutes or until a skewer comes out clean.
  7. Cool on a wire rack.

Best eaten warm from the oven, however may be stored in an airtight container for 2-3 days, or freeze slices to enjoy another time. If wheat is OK, these muffins can be made with regular self-raising flour. Rice bran oil may be substituted with sunflower or light olive oil.