Banana & honey breakfast loaf recipe

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  • Serves 12
  • 15 mins to prepare and 45 mins to cook, 5 mins to cool
  • 176 calories / serving
  • Freezable
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Banana & honey breakfast loaf (h)

Preheat the oven to gas 4, 180oC, fan 160oC. Grease and base line a 1kg loaf tin.

Whisk the butter and sugar together until pale and fluffy, gradually whisk in the egg.

Mix the flour and baking powder together and fold into the butter mixture. Stir in the bananas and honey. Spoon into the prepared tin and bake for 45-60 minutes or until firm to touch and a skewer comes out clean. Allow to cool slightly before removing from the tin.

*Recipe supplied by Shake Up Your Wake Up, which aims to raise awareness of the importance of eating breakfast.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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  • Ingredients

  • 75g butter, softened
  • 75g caster sugar
  • 1 large egg, beaten
  • 225g wholemeal flour
  • 2tsp baking powder
  • 3 medium ripe bananas, mashed (250g)
  • 2tbsp clear honey
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  • Energy 738kj 176kcal 9%
  • Fat 6g 9%
  • Saturates 3.5g 18%
  • Sugars 13g 14%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 25g Protein 3.4g Fibre 2.6g

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