Cinnamon banana loaf

A lovely moist cake.

Preparation time 15 min
Cooking time 40 min

One serving contains 0.9g of your daily requirement of 1.5-3g of plant stanols.

Serves 10

ingredients

3 x ripe banana s

2 x eggs

7tbsp Splenda® Granulated Low Calorie Sugar Alternative

1 x 125g pot Mango and Passionfruit or Peach & apricot NAS

125g (4½oz) Buttery Taste Spread

225g self-raising flour

1/2 tsp bicarbonate of soda

2tbsp cinnamon

(optional) Buttery Taste Spread

cooking instructions

Cooking

1.

Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.

2.

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.

3.

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).

Tip:

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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