Apple and banana loaf
- March 2018
- Serves 10
- Hands-on time 20 min, oven time 45-50 min
This sweet and sticky banana loaf proves that you CAN eat cake for breakfast. Serve with an extra dollop of Greek yoghurt and a drizzle of honey for a sweet yet not-so-naughty brunch dish. Or find more banana bread recipes to get excited about!
- 7.5g (1.9g saturated)
- 36.7g (18g sugars)
- 2 braeburn apples, grated
- 2 large free-range eggs, beaten
- 120ml clear honey, plus extra to brush
- 4 very ripe bananas (3 mashed, 1 halved)
- 120g full-fat greek yogurt
- 50ml rapeseed oil
- 100ml sunflower oil
- 1 tsp ground cinnamon
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 170g wholemeal flour
- 80g buckwheat flour
- Honey and butter to serve
You’ll also need…
- 2lb non-stick loaf tin, greased, base lined with non-stick baking pape
- Heat the oven to 180°C/160°C fan/gas 4. In In a food processor, whizz the apple, eggs, honey, 3 mashed bananas, yogurt and both oils to a smooth, runny batter. Add the rest of the ingredients and a pinch of salt and whizz until just combined. Pour into the prepared tin and smooth the top. Arrange the banana halves on top of the batter, then bake for 45-50 minutes or until a skewer pushed into the centre comes out clean.
- Leave the loaf to cool in its tin on a wire rack. When completely cool, turn out. Brush the banana halves with a little honey to give them a shine.
- Serve, cut into slices, toasted, buttered and drizzled with honey, if you like.
The loaf will last for a week in a sealed container but it’s at its best for the first 3 days. Freeze the sliced loaf, well wrapped in cling film, for up to 3 months.
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