• 175ml Vitasoy Protein Enriched Ricemilk

• 2 1/3 cups (300g) gluten free self-raising flour

• 2 tsp Gluten Free Gluten (GFG - see below)

• 1 tsp ground cinnamon

• ½ tsp ground mixed spice

• ½ cup (75g) brown sugar, lightly packed

• ¼ cup (55g) caster sugar

• 125g dairy free reduced fat spread, softened to room temperature

• 2 large eggs

• 3 large ripe bananas, mashed

Step 1

Preheat the oven to 180°C (160°C fan forced). Line a 19x8cm loaf pan with baking paper.

Step 2

Sift together the flour, the GFG and spices. Place into a large mixing bowl with the sugars, spread, Vitasoy Protein Enriched Ricemilk, eggs and bananas. Mix with electric beaters for 3 minutes or until well combined.

Step 3

Pour mixture into the prepared pan and bake on the centre shelf of the oven for 40 minutes. Cover with greased foil and bake for a further 10 minutes or until golden brown and firm to touch.

Step 4

Allow to stand for 10 minutes before removing from the pan. Allow to cool completely before slicing.

Delicious toasted and served with a tart jam, soy yogurt or your favourite spread.

Tips:

• Gluten Free Gluten (GFG) is essential to the success of this recipe. It is a prepared blend of starches and flours from vegetable and plant sources. Available from health food stores and good supermarkets in the health food section.

• The loaf may rise during the cooking and slightly fall on cooling.

Energy 1667kJ; Total Fat 13g; Saturated Fat 2g; Protein 16g; Carb 53g; Sugars 35g; Sodium 48mg; Calcium 118mg