This recipe has been coverted from a Banana Bread recipe found on www.taste.com.au - the addition of wattleseed is an interesting and tasty variation. My version is also dairy-free, but I've listed the standard dairy ingredients as well - they taste just as good if you have no dietary reason to avoid milk products!
Melted dairy-free spread (such as Nuttelex), to grease - alternatively, use butter or a dairy spread
1 3/4 cup self-raising flour
1/4 cup plain flour
1 tsp ground cinnamon
2/3 cup (firmly packed) brown sugar
2 tbsp Outback Pride Ground Wattleseed
1/2 cup lite soy milk (or low fat cow's milk)
2 eggs, lightly whisked
50g dairy-free spread (or butter), melted, cooled
2 overripe medium bananas, mashed
Preheat oven to 180 degrees centigrade. Brush a loaf pan with dairy-free spread to grease. Line the base and long sides with baking paper, allowing sides to overhang.
Sift the combined flours, Ground Wattleseed and cinnamon into a large bowl. Stir in the sugar. Make a well in the centre. Combine the soy milk, egg, dairy-free spread and banana in a bowl. Add the mix mixture to the flour mixture and stir until only just combined. Spoon into the prepared pan and smooth the surface.
Bake in oven for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 5 minutes to cool before turning out to cool completely on a wire rack. Cut into slices and serve. Also delicious lightly toasted before serving with butter or dairy-free spread!