Banana breakfast loaf recipe
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
- 4 large bananas
- 2 eggs
- 100g dates, finely chopped
- 3 heaped tbsp low-fat Greek-style yogurt
- 50g desiccated coconut
- 2 tbsp chia seeds
- 300g self-raising flour
- ¼ tsp bicarbonate of soda
- 1 tsp mixed spice
- 2-3 tbsp milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 900g loaf tin with baking paper. In a large bowl, mash 3 bananas, then add the eggs, one at a time, whisking well after each addition. Fold in the dates, yogurt, coconut and chia seeds until combined.
- Sieve in the flour, bicarbonate of soda and mixed spice and gently fold in. Add 2 tbsp milk to loosen the mixture to a dropping consistency, adding the third spoonful if necessary. Pour into the lined loaf tin.
- Slice the remaining banana in half lengthways and place the halves on top of the loaf, cut-side up. Bake on the middle shelf for 30 mins, then cover with foil and bake for a further 20-30 mins until the loaf is golden and a skewer comes out clean when inserted into the centre.
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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