Cinnamon Banana Loaf
By Benecol
Published on 28 June 2021
A lovely
moist cake. One serving contains 0.9g of your daily requirement of 1.5-3g of
plant stanols.Time and servings
55 minsTotal time
10Servings
55 minsPrep time
Ingredients
- 0.5 tsp of bicarbonate of soda
- 225 g of self-raising flour
- 125 g of benecol buttery taste spread
- 125 g of greek style plain yogurt
- 7 tablespoons of splenda® granulated low calorie sugar alternative
- 2 tbsp of cinnamon
- 2 eggs
- 3 ripe bananas
Method
Step 1
Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.Step 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.Step 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).Step 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.