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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
  • 3
    ripe bananas
  • 2
  • 7 tbsp
    Splenda® Granulated Low Calorie Sugar Alternative
  • 125g
    pot Mango & Passionfruit Yogurt or Greek Style Plain Yogurt
  • 125g
    Buttery Taste Spread
  • 225g
    self-raising flour
  • 1/2tsp
    bicarbonate of soda
  • 2tbsp
  • (optional) Buttery Taste Spread
  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 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).
  4. 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