250g | Packed per: 30
Ingredients: wholemeal WHEAT flour, cane sugar, cocoa powder, corn starch, salt, raising agents: sodium carbonates, diphosphates.
This product may contain traces of other gluten-containing grains, soy, egg, milk, sesame, lupine and nuts.
Halal.
This product fits through the letterbox.
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Method of preparation To add yourself: 70 ml milk (or vegetable milk for vegan banana bread), 60 ml mild olive / sunflower / avocado oil, 2 ripe bananas (200 g), 1.5 tsp (apple) vinegar and 1 tbsp ginger syrup ( optionally) Preparation: 1. Cover a baking tin with baking paper 2. Preheat the oven to 180˚C 3. Put the bananas, milk, oil, vinegar (and ginger syrup) in a bowl and mix smooth with a hand blender. 4. Add the banana bread mix and stir well with a spatula. 5. Pour the batter into the baking tin. 6. Place the baking tin in the oven and bake for 35 minutes or 40 minutes for the vegan version. Baking time may vary depending on type of oven and/or size baking tin. 7. Remove the bread from the oven, let it cool in the tin for 10 minutes. Remove from the mold and let cool on a wire rack. 8. Store the banana bread in the refrigerator for up to 5 days or freeze it in individual portions. |