|Typical values||per 100g||per 65g|
|of which saturates||3.9g||2.5g|
|of which sugars||14.6g||9.5g|
Rice Flour, Caster Sugar, Muscavado Sugar, Potato Starch, Dark Chocolate Chips (6%) (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Raising Agents (Diphosphates, Sodium Carbonates, Calcium Sulphate), Inulin, Maltodextrin, Navy Bean Flour, Tapioca Starch, Flavourings, Pea Hull Fibre, Stabiliser (Xanthan Gum)
You will need:
Vegan recipe - 145g Dairy free spread, 85ml water and 1 ripe banana
Non-Vegan recipe - 120g butter / dairy free spread and 60ml water, 1 large egg and 1 ripe banana
Preheat the oven to 180°C / 160°Cfor fan assisted ovens / Gas Mark 4.
Mix product with diary free spread/butter, water and egg.
Mash one ripe bananas and fold into mix.
Grease and line a 1 pound loaf tin.
Pour the mixture into the tin and smooth the top.
Bake in the preheated oven for 50 minutes (vegan recipe) 40 minutes (non-vegan recipe) until lightly golden brown and springy to the touch.
Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
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