Breakfast. Cereal and milk. Repeat until fade.
Bored with the same old breakfast? Try banana loaf instead.
You can cut it into slices and freeze them – take them out in the morning and defrost in the toaster, you’re walking out the door eating a slice of hot banana loaf with spread on it a couple of minutes later.
It works equally well as a snack or dessert too.
Time: 30-40 minutes to prepare and 60 minutes to cook.
Health note: A thick slice of banana loaf is pretty similar to a bowl of cereal with skimmed-milk.
Weight Watchers note: The entire loaf is 42 pro points. You’ll easily get 10 good-sized slices, so you’re looking at about 4 pro points per slice.
- Sharp knife
- Chopping board
- Weighing scales
- 900g (2lb) loaf tin
- Baking parchment
- Low fat cooking spray
- Mixing bowl
- Wooden spoon.
- 400g ripe bananas
- a lime
- 200g wholemeal self raising flour
- ½ teaspoon mixed spice
- 75g low fat spread
- 110g light brown sugar
- 2 eggs
- ½ teaspoon runny honey.
1. Pre-heat the oven to 180 degrees (or 160 degrees if the oven is fan assisted)
2. Line the base of the loaf tin with baking parchment and spray with the cooking spray
3. Grate the zest of the lime
4. Collect the juice of the lime
5. Beat the eggs.
1. Mash the bananas with the lime zest and juice
2. Sieve the flour and spice in to the mixing bowl (adding any bran left in the sieve) and rub in the low fat spread with your fingers until well combined
3. Stir in the sugar
4. Stir in the banana mixture and the beaten eggs into the flour until smooth
5. Spoon the mixture in to the loaf tin
6. Bake for 1 hour (or until an inserted knife comes out clean)
7. Drizzle over the honey & leave to cool in the tin.
Your banana loaf will keep in an airtight container for about 3 days, or you can cut in to slices and freeze.
Have a go yourself, let me know how you get on, and please share your own recipes. Take photos of your masterpiece and either send me a link or post them on Twitter and Tweet @scottcolfer. Happy cooking!