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Weetabix24s
24sItem price
£3.00Price per unit
12.5p each0 added
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This spiced banana loaf makes for a delicious breakfast or afternoon treat. Adding walnuts or hazelnuts is a welcome addition.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 170ºC, gas mark 3. Grease a 23x13cm non-stick 1.25kg loaf tin and line the sides with baking parchment, making sure it rises 2cm above the rim of the tin.
Place the Weetabix, sultanas and milk in a bowl and set aside until all the milk has been absorbed.
Meanwhile, whisk together the sugar and eggs until pale and voluminous. Add the banana, butter, flour, bicarbonate of soda, cinnamon and ginger, and whisk until well combined. Finally, beat in the Weetabix mixture.
Spoon into the prepared tin and bake for 1–1 ¼ hours until golden and firm, and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes then cool completely on a wire rack before slicing.
Add chopped walnuts or hazelnuts to the mixture in step 3 for a nutritious boost. This can be kept in an airtight container for one week.
Typical values per serving when made using specific products in recipe
Energy | 1,456kJ/ 346kcals |
---|---|
Fat | 12g |
Saturated Fat | 6.9g |
Carbohydrates | 54.6g |
Sugars | 38.6g |
Fibre | 1.5g |
Protein | 4.9g |
Salt | 0.7g |
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