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This banana loaf recipe is a great way of using up overripe fruit and makes grabbing breakfast on busy mornings that bit easier as it can be made ahead. Crammed with sweet banana, coconut, dates and chia seeds, this breakfast bake pairs well with a dollop of cottage cheese and sprinkling of raspberries. See method
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Tip: Top with fat-free cottage cheese for extra protein. Add raspberries and desiccated coconut for a sweet hit.
Freezing and defrosting guidelines
The loaf will keep in an airtight container for up to 3 days or can be frozen for a future occasion. Freeze the loaf only. Bake according to the recipe and allow to cool completely. Wrap in clingfilm and foil to prevent freezer burn and freeze for up to 3 months. Loosen the foil and clingfilm but leave to defrost still wrapped at room temperature for several hours before serving.
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