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Ingredients
18 slice(s)
Diabetic Friendly Banana and Fig Bread
Banana and fig bread
- 100 g dried figs
- 1 tsp bicarbonate of soda
- 185 ml (3/4 cup) boiling water
- 160 ml (2/3 cup) honey
- 80 g light margarine
- cooking spray
- 400 g (4 large) very ripe bananas
- 2 (50g each) eggs
- 1 tsp vanilla essence
- 300 g (2 cups) self raising flour, can use gluten free other DF flours such as Lupin and substitue SR agent with bicarb soda and baking powder
- 1 tsp ground cinnamon
- 1 tbsp sunflower seeds
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1h 35min
Preparation 15minBaking/Cooking -
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medium
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- 1. Addfigs and chop for 6 secon Sp 4
2. place in small bowl and add bicard soda and boiling water, set aside
3. Place honey,and margarine in TM and cook at Sp 2 for 3mins at 60°C
4. Add bananas, eggs and vanilla and stir on Sp 4 for 6 Sec
5. Scrape down sides
6. Add flour and cinnamon mixing on Sp 4 for 1 min
7. Pour into prepared tin,sprinkle sunflower seeds and bake at 170°C for about an hour dependant on oven.
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Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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