Banana and Walnut Bread This Banana and Walnut bread contains no refined sugar and we love it! It's a classic and you won't be disappointed. Serving size 12 Ingredients 250g Self-raising flour3 Ripe Bananas2 Tbslp Fresh Apple Juice125g Unsalted Butter2 Large Eggs1/2 tsp. Cinnamon1 tblsp Honey25g Truvia50g Walnuts Directions Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil, dust the sides of the tin lightly with flour, then tap to get rid of any excess.Peel and add the bananas to a mixing bowl. Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside. Add the apple juice and stir to combine.In a separate bowl, beat the butter until very soft and smooth. Crack in the eggs one at a time, beating each one in well before adding the next.Fold in the flour, Truvia, cinnamon, honey and banana mixture, taking care not to over mix. Roughly chop the walnuts on a chopping board, if using, then fold through the mixture.Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer. Allow the loaf to cool slightly, and then carefully turn out on to a wire rack to cool completely.
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