Ingredients:

• 4 ripe bananas, mashed
• 1 tsp powdered low protein egg replacer
• 2 Tbsp melted butter (30 g)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tsp baking powder
• 2 Tbsp olive oil (30 g)
• 2 cups Loprofin Baking Mix (250 g)

Method:

1. Grease a 2 lb bread loaf tin. Preheat the oven to 360 °F.
2. In a mixing bowl, combine mashed bananas, low protein powdered egg replacer, melted butter, cinnamon, vanilla extract, baking powder, olive oil and Loprofin Baking Mix. Stir well until all ingredeints are combined.
3. Transfer the dough to the prepared baking tin and bake for 45-50 minutes or until a wooden skewer inserted in the middle comes out clean. 
4. Let the banana bread cool down for a few minutes then remove the loaf from the tin and cool completely on the wire rack before cutting.