Allergy free peach, apricot and mango banana bread recipe

Ingredients

• 4 ripe bananas, smashed
• ⅓ cup Nuttlex, melted
• ½ cup brown sugar (optional)
• 2 teaspoons Orgran No Egg whisked with 60mls water
• 1 tsp baking soda
• Pinch of salt
• 1½ cups Orgran all purpose flour
• 1 cup Orgran self-raising flour
• 1 tsp ground nutmeg
• 100g dried peach, coarsely chopped
• 100g dried apricot, coarsely chopped
• 100g dried mango, coarsely chopped

Method

• Preheat the oven to 180°C.
• With a wooden spoon, mix Nuttlex into the mashed bananas in a large mixing bowl.
• Mix in the sugar and Orgran No Egg mix.
• Sprinkle the baking soda and salt over the mixture and combine.
• Gradually add the flours and nutmeg and combine.
• Fold in the dried fruit.
• Pour mixture into a buttered small-medium bread tin.
• Bake for 1 hour or until cooked through.
• Rotate the tin at least once to ensure even cooking.
• Remove to a wire rack after 5 minutes cooling in the tin.