• 4 ripe bananas, mashed
• 2 tbsp butter melted
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tsp bicarbonate of soda
• 2 tbsp olive oil

• 1 tsp Loprofin Egg White Replacer

1. Grease and line a 2lb load tin. Preheat the oven to 180°C.
2. Mix the mashed bananas in a bowl and add the Loprofin Egg Replacer, melted butter, cinnamon, vanilla extract, bicarbonate of soda, olive oil and Loprofin Baking Mix. Stir until combined.
3. Transfer to the prepared tin and bake for 50 minutes or until a skewer inserted comes out clean.
4. Remove from the tin and cool on a wire rack before cutting.
5. Wrap leftovers in greaseproof paper and use within 3 days or freeze for up to 3 months.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.