Cinnamon banana loaf
A lovely moist cake.
One serving contains 0.9g of your daily requirement of 1.5-3g of plant stanols.
Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.
Peel and mash the bananas in a large bowl. Fold in the eggs with the Splenda® Granulated. Then stir in the Benecol® yogurt and Benecol® Buttery Spread.
Sift together the flour, bicarbonate of soda and the cinnamon and stir into the banana mixture. Pour in to the baking tin and bake for 40-50 mins until golden and springy. A skewer inserted should come out clean. Cool in the tin for 5 minutes before removing the paper and cooling on a wire rack. Slice and spread with Benecol® Buttery Spread (if desired).
Once completely cold, store in an airtight container and keep in the fridge for up to 3 days. Try adding 50g (1¾oz) chopped pecans in with the flour for a nutty banana bread.
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