Banana muesli morning loaf

Name: Banana muesli morning loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 175 g olive oil spread, melted, plus extra for greasing, brushing and to serve (optional); 3 large, ripe bananas; 100 ml clear honey, plus extra to drizzle and serve; ½ tsp vanilla bean paste; 3 medium free range eggs; 150 g Free From Fruit, Nut & Seed Muesli; 100 g walnut pieces; 175 g self-raising flour

Banana bread gets a plant-powered makeover with walnuts and fruit, nut and seed muesli.

5 out of 5 stars(3) Rate this recipe

VegetarianHealthySource of fibre13 plant varieties

Serves10
CourseBreakfast
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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175g olive oil spread, melted, plus extra for greasing, brushing and to serve (optional)
3 large, ripe bananas
100ml clear honey, plus extra to drizzle and serve
½ tsp vanilla bean paste
3 medium free range eggs
150g Free From Fruit, Nut & Seed Muesli
100g walnut pieces
175g self-raising flour

Preheat the oven to 180˚C, gas mark 4. Grease and line a 900g loaf tin. In a large bowl, mash 2 of the bananas (to make about 225g). Pour in the melted spread, honey, vanilla bean paste and eggs; beat well with a wooden spoon. Stir in the muesli and 85g of the walnuts, then let the mix sit and thicken for 5 minutes.
Sift in the flour and a pinch of salt; fold in with a spatula or large spoon, then tip the batter into the prepared tin. Slice the remaining banana in half lengthways, then put the pieces lengthways on top of the cake. Brush with some more melted spread. Scatter a little muesli (pushing any dried fruit into the batter so they don’t burn) and the remaining 15g walnuts over the exposed batter. Bake for 1 hour, until risen and golden and a skewer comes out clean.
Cool for 30 minutes in the tin, then remove and cool on a rack. Before the cake is completely cool, drizzle it with more honey. Serve sliced, as it is or toasted, with more spread, if liked, and honey.