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Spiced banana loaf
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3 Weetabix, crumbled
100g essential Waitrose Sultanas
250g light brown muscovado sugar
2 large Waitrose British Blacktail Free Range Eggs
2 large ripe bananas, mashed
120g butter, melted
150g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1. 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.
2. Place the Weetabix, sultanas and milk in a bowl and set aside until all the milk has been absorbed.
3. 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.
4. 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:
This recipe was first published in August 2016.