Cinnamon Banana Loaf
A lovely moist cake. One serving contains 0.9g of your daily requirement of 1.5-3g of plant stanols.
Serves 10
Preparation time
55 min Ingredients
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3ripe bananas
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2eggs
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7 tbspSplenda® Granulated Low Calorie Sugar Alternative
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125gpot Mango & Passionfruit Yogurt or Greek Style Plain Yogurt
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125gButtery Taste Spread
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225gself-raising flour
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1/2tspbicarbonate of soda
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2tbspcinnamon
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(optional) Buttery Taste Spread
Method
- 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 into 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.
Products used in this recipe
