Apple and banana loaf

Apple and banana loaf
  • Serves icon Serves 10
  • Time icon 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.

Nutrition: per serving

Calories
247kcals
Fat
7.5g 
(1.9g saturated)
Protein
6.5g
Carbohydrates
36.7g 
(18g sugars)
Fibre
3.4g
Salt
0.2g
Calories
247kcals
Fat
7.5g 
(1.9g saturated)
Protein
6.5g
Carbohydrates
36.7g 
(18g sugars)
Fibre
3.4g
Salt
0.2g

Ingredients

  • 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 paper

Method

  1. Heat the oven to 180°C/160°C fan/
gas 4. 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.
  2. 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.
  3. Serve, cut into slices, toasted, buttered and drizzled with honey, if you like.

delicious. tips

  1. 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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