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250g | Packed per: 30
Ingredients: wholemeal WHEAT flour, OAT flakes, cane sugar, wholemeal RYE flour, 8.5% chocolate (cocoa mass, sugar, emulsifier: SOY lecithin; natural vanilla flavour), raising agents: sodium carbonates, diphosphates; salty.
This product may contain traces of nuts, sesame, milk, egg and lupine.
Halal.
This product fits through the letterbox.
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Method of preparation To add yourself: 80g yogurt or kefir (80ml), 2 medium eggs, 2 tablespoons mild oil of your choice, 3 ripe bananas. Preparation: 1. Cover a baking tin with baking paper 2. Preheat the oven to 180˚C 3. Put the yogurt, (eggs), olive oil and bananas in a bowl and mix smooth with a mixer. 4. Add the banana bread mix and stir well with a fork. 5. Pour the batter into the baking tin. 6. Place the baking tin in the oven and bake for 35 minutes or 40 minutes for the vegan version. Baking time may vary depending on type of oven and/or size baking tin. 7. Remove the bread from the oven, let it cool in the tin for 10 minutes. Remove from the mold and let cool on a wire rack. 8. Store the banana bread in the refrigerator for up to 3 days or freeze it in individual portions. |